Leek Gazpacho
Gazpacho - the perfect summer dish. It’s light, refreshing and packed with fresh seasonal produce. I make a big batch to eat throughout the week. The sautéed leeks give this a caramelized creaminess and the cucumbers turn this traditionally red soup into a light green color. It’s a surprisingly substantial meal.
This recipe yields 24 ounces
INGREDIENTS
- For Gazpacho:
- 6 large leeks
- ¼ cup olive oil
- 3 large cucumbers, peeled and deseeded
- ⅓ cup almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
- ¾ - 1 cup almond flour focaccia (or other grain-free bread)
- 2-3 cups filtered water
- Handful of Marcona almonds
- 3 tablespoons sherry vinegar
- 2 teaspoons honey
- A pinch of white pepper to taste
- 3 teaspoons salt, add more to taste
- For Dill Oil Topping:
- ¼ cup fresh dill
- 2-3 tablespoons olive oil
- For Gazpacho:
- 6 large leeks
- 60 ml olive oil
- 3 large cucumbers, peeled and deseeded
- 80 ml almond crème fraîche (combine Kite Hill Cream Cheese Alternative with a squeeze of fresh lemon)
- 175 - 240 ml almond flour focaccia (or other grain-free bread)
- 500-700 ml filtered water
- Handful of Marcona almonds
- 3 tablespoons sherry vinegar
- 2 teaspoons honey
- A pinch of white pepper to taste
- 3 teaspoons salt, add more to taste
- For Dill Oil Topping:
- 32 g fresh dill
- 2-3 tablespoons olive oil
Directions
Sauté leeks in olive oil for 10-15 minutes, stirring often and keeping the leeks from turning brown. Add a touch of water if they seem to be cooking too quickly. Remove leeks from heat and allow to cool.
Add all of the other ingredients to a blender (preferably a Vitamix) and add the leeks when they have cooled. Blend on high for 3-4 minutes, adding more water if needed. Taste and add additional salt and another splash of sherry vinegar if desired.
In timed increments, pour the mixture through a fine-mesh sieve. Press the liquid through thoroughly. There should be a thick, mealy paste remaining. Discard, clearing the sieve, and continue slowly with the rest of the liquid.
Refrigerate until chilled (roughly 2 hours) or serve soup at room temp as desired.
If topping with accompanying dill oil: Finely chop dill and mix with olive oil. Let stand at room temp until serving gazpacho so the mixture infuses.
When serving, spoon just about a teaspoon of the dill oil on top.
