Name: Watermelon Gazpacho With Feta Crema
Yield: 6 servings
Ingredients: 1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups); 1 large beefsteak tomato, coarsely chopped; 1 English hothouse cucumber, peeled, coarsely chopped; 1 jalapeño, seeds removed, sliced; 2 tablespoons olive oil; 2 tablespoons Sherry vinegar or red wine vinegar; Kosher salt, freshly ground pepper; 1/4 cup almonds; 2 ounces feta, preferably French sheep's milk, crumbled (about 1/2 cup); 1/4 cup sour cream; 3 tablespoons whole milk; 3/4 pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups); 1/2 English hothouse cucumber, peeled, cut into 1/2" pieces; Olive oil (for serving); Flaky sea salt (such as Maldon); Freshly ground black pepper

Two bowls of vivid orange gazpacho garnished with feta watermelon cucumber and almonds.

Watermelon Gazpacho with Feta CremaGentl & Hyers

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Recipe notes

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