Dovetail’s White Gazpacho


  • 1/4 cup white leeks, washed
  • 3 slices white sandwich bread, crusts removed
  • 10 green grapes, washed
  • 1/4 cup blanched almond slivers
  • 1 1/2 tablespoons sherry vinegar
  • 2 cups cucumbers
  • 1/2 cup English cucumbers, peeled and juiced
  • 1/2 tablespoon sour cream
  • 1/4 cup good quality olive oil
  • 2 cups cold water
  • 1 tablespoon salt

Dovetail was a favorite restaurant on the Upper West side that unfortunately closed in 2018. Their white gazpacho was one of my all time favorite soups! It is a perfect prelude to any summer dinner, or pack for a picnic on the beach!


Cook the leeks in a medium size saute pan over medium heat until translucent and tender, then chill in the refrigerator.


Combine all ingredients in a blender and puree until smooth.


Season with salt and pepper, adjusting amounts if necessary. Pass through a fine strainer. Serve chilled.