Watermelon Gazpacho with Feta Crema
A refreshing summer soup that combines sweet watermelon with cucumber, tomato, and jalapeño, topped with a creamy feta sauce and toasted almonds. This chilled gazpacho offers a perfect balance of fresh flavors and creamy texture.
Ingredients
- •1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
- •1 whole large beefsteak tomato, coarsely chopped
- •1 whole English hothouse cucumber, peeled, coarsely chopped
- •1 whole jalapeño, seeds removed, sliced
- •2 tablespoons olive oil
- •2 tablespoons Sherry vinegar or red wine vinegar
- •to taste Kosher salt, freshly ground pepper
- •¼ cup almonds
- •2 ounces feta cheese and sour cream
- •3 tablespoons whole milk
- •¾ pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)
- •½ whole English hothouse cucumber, peeled, cut into 1/2" pieces
- •to taste Olive oil (for serving)
- •to taste Flaky sea salt (such as Maldon)
- •to taste Freshly ground black pepper
Cooking Instructions
- 1.
Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.
5 min
- 2.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
60 min
- 3.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
- 4.
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8-10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
10 min
- 5.
Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
5 min
- 6.
Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
5 min
- 7.
Do ahead: Crema can be made 1 day ahead. Cover and chill.
