“This is similar to a classic gazpacho, but with no tomato and peppers.” - by Chef John
Ingredients
Adjust Servings
Original recipe yields 6 servings
Directions
- 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.
- 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.
- 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
Amount Per Serving (6 total)
- Calories
- 152 cal
- 8%
- Fat
- 12.1 g
- 19%
- Carbs
- 9.7 g
- 3%
Based on a 2,000 calorie diet
Share It
Reviews (2)
Rate This Recipe
"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 a..." See morelso 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."
sylvia
"Loved this Gazpacho. I added a few other ingredients: yellow and orange peppers, yellow cherry tomatoes. I also changed some of the ingredients: used Salvadoran cream instead, yellow onion, and red wi..." See morene vinegar instead. I omitted the bread completely because we eat gluten-free and didn't add grapes. It was delicious."
Similar Recipes
<
previous recipe:
>
next recipe:
×
Want More?
Just swipe to see more like this.
