Chef John's White Gazpacho recipe
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Ingredients
- 1 tablespoon olive oil 1 cup leeks, white and light-green parts only, thinly sliced crosswise 2 English cucumbers - peeled, quartered and chopped 8 green grapes ¼ cup slivered blanched almonds 1 tablespoon olive oil ⅓ cup creme fraiche 1 cup French bread cubes 2 tablespoons sherry vinegar 1 ½ cups cold water, or more as needed salt, plus more to taste 1 pinch cayenne pepper, or to taste
Nutrition Info
- 151.5 caloriescarbohydrate: 9.7 gcholesterol: 18.1 mgfat: 12.1 gfiber: 1.4 gprotein: 2.8 gsaturatedFat: 4 gservingSize: -sodium: 437.9 mgsugar: 2.6 gtransFat: : -unsaturatedFat: : -
Directions Chef John's White Gazpacho
Directions
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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.
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.
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.