How to Make White Gazpacho

Ingredients

• 1 cup unseasoned bread cubes french
• 1 pinch cayenne pepper to taste
• 0.3 cup crème fraîche 
• 2  cucumbers english peeled chopped quartered
• 8  grapes green
• 1 cup leeks white thinly sliced
• 1 tablespoon olive oil 
• 6 servings salt plus more to taste
• 2 tablespoons sherry vinegar 
• 0.3 cup slivered blanched almonds 
• 1.5 cups water cold as needed

Equipment

• sauce pan
• sieve
• blender

Directions

1. Heat 1 tablespoon olive oil in a saucepan over medium-low heat. Cook and stir leeks until soft, 10 to 15 minutes.
2. Remove to a plate and allow to cool.
3. 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.
4. Taste and season with salt and cayenne pepper. If needed, add some more vinegar.
5. Serve garnished with dill oil (see note), thinly sliced grapes, slivered almonds, and fresh dill.