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A refreshing, chilled soup with distinctive flavors.
This is similar to a classic gazpacho, but with no tomato and peppers.
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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
  • 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

Directions

  • 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.

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