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philippe58
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Cook the leeks in a saucepan with vegetable oil and a pinch of salt for 10-15 minutes until soft, then let cool completely.
Add the chopped cucumbers, grapes, almonds, olive oil, salt, crème fraîche, breadcrumbs, and cherry vinegar to a blender.
Blend the mixture until completely smooth.
Strain the blended soup through a fine mesh strainer to remove any chunks.
Refrigerate the soup until completely chilled.
Taste and adjust seasoning, adding more salt and/or vinegar as needed.
Optionally, freeze some of the soup in ice cube trays.
Serve the chilled soup, topping with the frozen soup cubes, sliced grapes, sliced almonds, and a drizzle of dill oil.