Ingredients for - Chef John's White Gazpacho
2.
Leeks, white and light-green parts only, thinly sliced crosswise 1 cup
3.
English cucumbers - peeled, quartered and chopped 2
5.
Slivered blanched almonds ¼ cup
8.
French bread cubes 1 cup
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.
Recipe information
Cooking:
15 min.
Servings per container:
6
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