Name: Chef John's White Gazpacho
Prep time: 15 min
Cook time: 15 min
Yield: 6
Ingredients: Olive oil - 1 tablespoon; Leeks, white and light-green parts only, thinly sliced crosswise - 1 cup; English cucumbers - peeled, quartered and chopped - 2; Green grapes - 8; Slivered blanched almonds - ¼ cup; Olive oil - 1 tablespoon; Creme fraiche - ⅓ cup; French bread cubes - 1 cup; Sherry vinegar - 2 tablespoons; Cold water, or more as needed - 1 ½ cups; Salt, plus more to taste - 1 ½ cups; Cayenne pepper, or to taste - 1 pinch

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Chef John's White Gazpacho

1. Olive oil - 1 tablespoon

2. Leeks, white and light-green parts only, thinly sliced crosswise - 1 cup

3. English cucumbers - peeled, quartered and chopped - 2

4. Green grapes - 8

5. Slivered blanched almonds - ¼ cup

6. Olive oil - 1 tablespoon

7. Creme fraiche - ⅓ cup

8. French bread cubes - 1 cup

9. Sherry vinegar - 2 tablespoons

10. Cold water, or more as needed - 1 ½ cups

11. Salt, plus more to taste - 1 ½ cups

12. Cayenne pepper, or to taste - 1 pinch

How to cook deliciously - Chef John's White Gazpacho

1. Stage

Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes. Remove to a plate and allow to cool.

2. Stage

Place cucumbers in a blender with grapes, almonds, 1 tablespoon olive oil, salt, creme fraiche, bread cubes, vinegar, cooled leeks, and water. Puree until smooth, about 1 minute. Strain through a fine mesh sieve. Cover and chill for 1 to 2 hours.

3. Stage

Taste and season with salt and cayenne pepper. If needed, add some more vinegar. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.