Lunch Recipe

Chef John's White Gazpacho

This is similar to a classic gazpacho, but with no tomato and peppers.

INGRIDIENT

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

DIRECTION

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.

NUTRITION FACT

Per Serving: 152 calories; protein 2.8g; carbohydrates 9.7g; fat 12.1g; cholesterol 18.1mg; sodium 437.9mg.

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