Chef John's White Gazpacho

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
  • 1/3 cup creme fraiche
  • + 4 more ingredients
    • 1 cup French bread cubes
    • 2 tablespoons sherry vinegar
    • 1 ½ cups cold water, or more as needed
    • 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 wate...

View full recipe at SpringPad

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