White Gazpacho

By Janet-2

Ingredients

• ¼ cup whites of leeks, sliced thin and washed
• 3 slices white sandwich bread, crusts removed
• 10 green grapes, washed
• ¼ cup blanched almond slivers
• 1 ½ tablespoons sherry vinegar
• 2 cups cucumbers
• ½ cup English cucumbers, peeled and juiced
• ½ tablespoon sour cream
• ¼ cup good quality olive oil
• 2 cups cold water
• 1 tablespoon salt

Preparation

Step 1

1. Cook leeks in a medium-size sauté pan over medium-low heat until translucent and tender, then chill in refrigerator.
2. Combine all ingredients in a blender and purée until smooth.
3. Season with salt, adjusting amount as needed.
4. Pass through a fine-mesh sieve or chinois.
5. Serve very cold.