Chef John's White Gazpacho

Chef John's White Gazpacho

6
Chef John 21341

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

Ingredients

1 h 25 m {{adjustedServings}} servings 152 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 152 kcal
  • 8%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 9.7g
  • 3%
  • Protein:
  • 2.8 g
  • 6%
  • Cholesterol:
  • 18 mg
  • 6%
  • Sodium:
  • 438 mg
  • 18%

Based on a 2,000 calorie diet

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Directions

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  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.

Footnotes

  • Cook's Notes:
  • Make a garnish of dill oil for drizzling on top of the soup. Simply smash some fresh dill in mortar and pestle and slowly drizzle in vegetable oil.
  • Freeze some soup in ice cube trays and serve in the bottom of each cup to keep the soup cold.
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Reviews

6
  1. 10 Ratings

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Tasty! My review is based on the published recipe (not some drastically altered variation.) The only substitution I made was because I couldn't find sherry vinegar in either of two grocery sto...

I made this using the suggested ingredients. It's very tasty. I don't have a blender so had to use what I have (a mini chopper) which made it quite fussy since I had to blend many batches. There...

very hot today. This was delicious and refreshing. Like everyone, I will tweak to personal taste, but there's no point in reviewing my own take on it. Just noting for those who wondered, the ...