Chef John s White Gazpacho

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

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.