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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

Nutrition Info

151.5 calories carbohydrate: 9.7 g cholesterol: 18.1 mg fat: 12.1 g fiber: 1.4 g protein: 2.8 g saturatedFat: 4 g servingSize: - sodium: 437.9 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.

6 servings

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