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Chef John's White Gazpacho Recipe

Recipe by: Chef John

"This is similar to a classic gazpacho, but with no tomato and peppers."
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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook10 m
  • Ready In1 h 25 m
  • 1Heat 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.
  • 2Place 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.
  • 3Taste 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.
Footnotes
  • Cook's Notes:
  • Make a garnish of dill oil for drizzling on top of the soup. Simply smash some fresh dill in mortar and pestle and slowly drizzle in vegetable oil.
  • Freeze some soup in ice cube trays and serve in the bottom of each cup to keep the soup cold.
Ingredients
  • 6 servings
  • 152 cals
  • 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
  • 1/4 cup slivered blanched almonds
  • 1 tablespoon olive oil
  • 1/3 cup creme fraiche
  • 1 cup French bread cubes
  • 2 tablespoons sherry vinegar
  • 1 1/2 cups cold water, or more as needed
  • salt, plus more to taste
  • 1 pinch cayenne pepper, or to taste
Nutrition

Amount per serving ( 5 total)

  • Calories:
    152
    8%
  • Fat:
    12.1
    19%
  • Carbs:
    9.7
    3%
  • Protein:
    2.8
    6%
  • Cholesterol:
    18
    6%

Based on a 2,000 calorie diet

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