This is similar to a classic gazpacho but with no tomato and peppers
Prep Time
1 hr
Dificult
Medium
Servings
1 hr 25 mins
Ingredients
Instructions
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.
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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