White gazpacho

Cook about a cup of chopped leeks in a saucepan with a little vegetable oil and a pinch of salt over medium or medium-low 10 to 15 minutes until soft, without browning. Cool completely on a plate.

Peel and chop two English cucumbers into the blender. Add a handful of green grapes, slivered blanched almonds, olive oil, a big pinch of salt, creme fraiche, about a cup of crustless bread crumb, a little sherry vinegar, the cooled leeks and a little cold water.

Blend about a minute until completely smooth, then pass through a fine mesh strainer.

Cover and refrigerate a couple of hours; season only when ice cold, with more salt, a little cayenne and a few more drops of vinegar.

Optionally freeze some of the soup as ice cubes and pour the chilled soup over them.

Garnish with thinly sliced grapes, sliced almonds, a few drops of dill oil and a little fresh dill.