Chef John's White Gazpacho

Chef John's White Gazpacho

6
Chef John 15817

"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.
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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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kitastrophe33
7/5/2013

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 stores. Per Internet recommendations I used rice wine vinegar as a substitute. This was my only deviation from the recipe. It was delicious. Cool, refreshing, and mellow compared to its tomato based siblings. It was even tastier on day 2. Maybe my cukes were extra juicy, but I thought adding 1.5 cups of water was a little much. I suggest adding that "to taste". 1 cup would have been sufficient. Straining the soup produced a more refined texture, but is unnecessisarily fussy and just makes more dishes. Don't bother. Creme fraiche is a little spendy. Plain yogurt would probably be great.

Linda Sue
9/30/2012

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 was also a lot of "stuff" when I strained the gazpacho - probably because of not having a good blender. Next time I'll probably leave the bread out or cut way back on it. And will probably not strain it. Definitely worth making again.

FarmTable
8/24/2014

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 bread is pureed and then strained as a thickener (and add some subtle flavor) to the soup. Even though it may seem like there is no point since you strain it out, bread as a thickener is a great traditional method that adds a richer, more velvety mouth to the dish. I suspect it might be a little watery without it (but I've been wrong before :)