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Watermelon Gazpacho With Feta Crema

4.8

(16)

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 information

  • Yield

    6 servings

Ingredients

Gazpacho

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

Crema and Assembly

¼ cup almonds
2 ounces feta, preferably French sheep's milk, crumbled (about ½ cup)
¼ cup sour cream
3 tablespoons whole milk
¾ pound seedless watermelon, rind removed, cut into ½" pieces (about 2 cups)
½ English hothouse cucumber, peeled, cut into ½" pieces
Olive oil (for serving)
Flaky sea salt (such as Maldon)
Freshly ground black pepper

Preparation

  1. Gazpacho

    Step 1

    Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.

    Step 2

    Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.

    Do Ahead: Gazpacho can be made 1 day ahead. Keep chilled.

  2. Crema and Assembly

    Step 3

    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.

    Step 4

    Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.

    Step 5

    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.

    Do Ahead: Crema can be made 1 day ahead. Cover and chill.

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