Chef John's White Gazpacho
Ingredients
- 2 tablespoons olive oil, divided
- 1 cup leeks, white and light-green parts only, thinly sliced crosswise
- 2 English cucumbers, peeled, quartered, and chopped
- 1 ½ cups cold water, or more as needed
- 1 cup French bread cubes
- ⅓ cup crème fraîche
- ¼ cup slivered blanched almonds, more for garnish
- 8 green grapes, more for garnish
- 2 tablespoons sherry vinegar
- 1 pinch cayenne pepper, or to taste
- salt, plus more to taste
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Instructions
- Heat 1 tablespoon oil in a saucepan over medium-low heat. Add leeks; cook until soft, 10 to 15 minutes. Transfer to a plate; cool.
- Combine cooled leeks, cucumbers, water, bread cubes, crème fraîche, almonds, grapes, vinegar, and remaining 1 tablespoon oil in a blender; blend until smooth, about 1 minute. Strain through a fine-mesh sieve into a bowl. Cover the bowl with plastic wrap; refrigerate until chilled, 1 to 2 hours.
- Season with cayenne pepper and salt; taste and add more vinegar if desired. Garnish servings with dill oil (see Chef's Note), thinly sliced grapes, slivered almonds, and fresh dill.
Source
Original recipe: View Original