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
Directions
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.