For an extra layer of flavor, toast the slivered almonds in a dry pan until golden and fragrant before adding them to the soup. If you don't have crème fraîche, full-fat Greek yogurt makes a wonderful substitute, adding a similar tang and richness. Feel free to adjust the amount of water to achieve your desired consistency. Some prefer a thicker soup, while others enjoy a lighter, more liquid texture. The chilling time is essential for the flavors to meld together. Don't skip this step for the best results. For a vegan option, substitute the crème fraîche with a cashew cream made by blending soaked cashews with water and lemon juice until smooth. Dill oil can be made by blending fresh dill with olive oil and straining through a cheesecloth.
Chef John's White Gazpacho
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME1 hrs 25 mins
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SERVING6 People
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VIEWS39
Escape the heat with this luxuriously smooth and refreshing chilled soup. Our White Gazpacho is a symphony of creamy almonds, crisp cucumber, and sweet grapes, creating an unforgettable culinary experience.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate10 g
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Cholesterol18 mg
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Fiber1 g
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Protein3 g
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Saturated Fat4 g
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Sodium438 mg
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Sugar3 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
15 mins
Gently heat olive oil in a medium saucepan over medium-low heat. Add the sliced leeks and cook, stirring occasionally, until softened and translucent, about 10-15 minutes. Remove from heat and let cool slightly. (15 minutes)
02
Step
2 mins
In a high-powered blender, combine the cooled leeks, chopped cucumbers, chilled water, French bread cubes, crème fraîche, slivered almonds, halved green grapes, and sherry vinegar. Blend until completely smooth, about 1-2 minutes. (2 minutes)
03
Step
5 mins
Strain the mixture through a fine-mesh sieve lined with cheesecloth into a clean bowl. This step is crucial for achieving the signature silky texture. Discard the solids left in the sieve. (5 minutes)
04
Step
2 hrs
Cover the bowl tightly with plastic wrap and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld and the soup to chill thoroughly. (120 minutes)
05
Step
2 mins
Before serving, season the gazpacho with a pinch of cayenne pepper and sea salt to taste. Adjust the sherry vinegar according to your preference, adding more for a tangier flavor. (2 minutes)
06
StepLadle the chilled white gazpacho into bowls. Garnish with thinly sliced grapes, slivered almonds, fresh dill sprigs, and a drizzle of dill oil (if using). Serve immediately and enjoy this refreshing culinary creation.
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Please Rate
Gilberto Franecki
Jun 11, 2025I made this for a summer dinner party and it was a huge hit!
Webster Barton
May 16, 2025This gazpacho is a perfect light lunch on a hot day.
Marianna Welch
Mar 21, 2025I substituted the grapes with green apple, and it was delicious!
Stephen Witting
Mar 16, 2025I've made this recipe several times and it's always a crowd-pleaser!
Mariana Friesen
Mar 8, 2025The straining step is key for a smooth and luxurious texture.
Jazmyne Boyle
Mar 8, 2025The sherry vinegar really makes this dish special.
Samantha Runolfsson
Feb 9, 2025This is now my go-to summer soup recipe!
Finn Streichnader
Jan 12, 2025This recipe is amazing! So refreshing and easy to make.
Lucinda Schmitt
Dec 12, 2024I added a little bit of jalapeño for a spicy kick.