Welcome to How Do You Make That?: You tell Grub Street about a restaurant dish youre 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. Its the best summer soup Ive ever had. I could eat it for every meal. Over to chef John Fraser ...
Dovetails White Gazpacho
Yield: 6 portions
cup whites of leeks, sliced thin and washed
3 slices white sandwich bread, crusts removed
10 green grapes, washed
cup blanched almond slivers
1 tablespoons sherry vinegar
2 cups cucumbers
cup English cucumbers, peeled and juiced
tablespoon sour cream
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 pure 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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