One of the fillingest vegetarian foods one can cook is vegan. You can optionally top each serving with a dollop of aged Italian cheese, Greek yogurt, or sour cream.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 25 mins |
| Servings: | 6 |
| Yield: | 6 servings |
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
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.
- 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.
Nutrition Facts
| Calories | 152 kcal |
| Carbohydrate | 10 g |
| Cholesterol | 18 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 438 mg |
| Sugars | 3 g |
| Fat | 12 g |
| Unsaturated Fat | 0 g |
Reviews
I made this Saturday night for a Spanish theme dinner party. I followed the recipe almost exactly. I used English cucumbers but I scraped out the seeds even though the video said it was not necessary. I thought it might make the soup too watery. I found the soup to be a little gritty and not as smooth as I was hoping and I even strained it twice. How could I avoid this in the future. The soup was so delicious ,refreshing & super cold.
Tried it to see. Probably a fine recipe but not something we like to eat.
Loved this. I would reduce vinegar by at least 1/2 t. Our guests went nuts over it. I didn’t strain either, as others have said, but also didn’t have any lumps in the soup.
very hot today. This was delicious and refreshing. Like everyone, I will tweak to personal taste, but there’s no point in reviewing my own take on it. Just noting for those who wondered, the bread is pureed and then strained as a thickener (and add some subtle flavor) to the soup. Even though it may seem like there is no point since you strain it out, bread as a thickener is a great traditional method that adds a richer, more velvety mouth to the dish. I suspect it might be a little watery without it (but I’ve been wrong before 🙂
The flavor was great. I used Greek yougurt lacking the creme. I’m not sure what purpose the bread serves only to get strained out… Will make again and try without the bread next time.
Tasty! My review is based on the published recipe (not some drastically altered variation.) The only substitution I made was because I couldn’t find sherry vinegar in either of two grocery stores. Per Internet recommendations I used rice wine vinegar as a substitute. This was my only deviation from the recipe. It was delicious. Cool, refreshing, and mellow compared to its tomato based siblings. It was even tastier on day 2. Maybe my cukes were extra juicy, but I thought adding 1.5 cups of water was a little much. I suggest adding that “to taste”. 1 cup would have been sufficient. Straining the soup produced a more refined texture, but is unnecessisarily fussy and just makes more dishes. Don’t bother. Creme fraiche is a little spendy. Plain yogurt would probably be great.
This was delicious! I followed the recipe exactly except for the crème fraiche (didn’ have any)and used lemon juice instead of vinegar (no real reason). I like my gazpacho with croutons so I had to leave out the bread, it would be too fattening otherwise! It still came out nice and creamy because when I passed it through the sieve I really went all the way till I got all the goodness out and was left with only 1 tbs of fibre in the sieve. This was such a nice change from the red gazpacho which I make so often. Thanks Chef John!
I made this using the suggested ingredients. It’s very tasty. I don’t have a blender so had to use what I have (a mini chopper) which made it quite fussy since I had to blend many batches. There was also a lot of “stuff” when I strained the gazpacho – probably because of not having a good blender. Next time I’ll probably leave the bread out or cut way back on it. And will probably not strain it. Definitely worth making again.
Loved this Gazpacho. I added a few other ingredients: yellow and orange peppers, yellow cherry tomatoes. I also changed some of the ingredients: used Salvadoran cream instead, yellow onion, and red wine vinegar instead. I omitted the bread completely because we eat gluten-free and didn’t add grapes. It was delicious.