This is similar to a classic gazpacho, but with no tomato and peppers.
Ingredients
- olive oil: 1 Tbsp
- leeks, white and light-green parts only, thinly sliced crosswise: 1 cup
- English cucumbers - peeled, quartered and: 2 piece (chopped)
- green grapes: 8 piece
- slivered blanched almonds: 0.25 cup
- olive oil: 1 Tbsp
- crème fraiche: 0.33333 cup
- French bread cubes: 1 cup
- sherry vinegar: 2 Tbsp
- ½ cups cold water: 1 piece (or more if needed)
- salt, plus more: (to taste)
- pinch cayenne pepper: 1 piece (to taste)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
