Chef John's White Gazpacho
  1. 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.

  2. 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.

  3. 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.

Course🍤Appetizer

Diets🥕Vegetarian...

Category🍲Soup

Cuisine🇪🇸Spanish

Occasions🏞️Picnic🌞Summer

Season☀️Summer

DifficultyEasy ⏰ 20m

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