A refreshing, chilled soup with distinctive flavors.
This is similar to a classic gazpacho, but with no tomato and peppers.
Ingredients
- 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
- ¼ cup slivered blanched almonds
- 1 tablespoon olive oil
- ⅓ cup creme fraiche
- 1 cup French bread cubes
- 2 tablespoons sherry vinegar
- 1 ½ cups cold water, or more as needed
- salt, plus more to taste
- 1 pinch cayenne pepper, or to taste
Directions
- Step 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.
- Step 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.
- Step 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.
