Chef John's White Gazpacho

Chef John's White Gazpacho
  • 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


  1. 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.
  2. 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.
  3. 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.

04/24/2018
Chef John's White Gazpacho, recipe PT15M PT1H 5 455 calories

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