Leek: we will use only the white part of it, because we are preparing white gazpacho, not green.
Peel the cucumber and dry the almonds in the oven, we need to remove the husk from it, because it is bitter, and again, we need a white color at the end.
Finely chop the leek, fry it lightly over low heat in oil and leave to cool.
Finely chop the almonds, too.
Put all the chopped ingredients in a blender, add sour cream, lemon juice, salt, a little olive oil and beat well for about a minute at low speed.
It will turn out a homogeneous mass, which we throw on a sieve and wipe. Most of the ingredients that we won't need will remain in the sieve.
The soup should be served very cold, then it will be the most delicious.
