How to Make Dovetail’s White Gazpacho

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Photo: Melissa Hom

Welcome to “How Do You Make That?”: You tell Grub Street about a restaurant dish you’re dying to make at home, and we fetch the recipe from its creator. First up, a request from commenter Rshersch: “The white gazpacho currently being served at Dovetail, please. It’s the best summer soup I’ve ever had. I could eat it for every meal.” Over to chef John Fraser ...

Dovetail’s White Gazpacho

Yield: 6 portions
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

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.

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