Watermelon Gazpacho with Feta Crema

Watermelon Gazpacho with Feta Crema
Adapted from Bon Appetit

If anything says summer in a bowl it would be this beautiful watermelon gazpacho. I just adore the colour of this cold soup. It is healthy, refreshing and has just a hint of heat. I recommend preparing this the day before so the gazpacho is properly chilled. Enjoy!

Serves 4-6


1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
2 plum tomatoes, coarsely chopped
1 English cucumber, peeled, coarsely chopped
1 red chili, seeds removed, sliced
2 tablespoons olive oil
2 tablespoons aged white wine vinegar
Salt and freshly ground pepper to taste

1/2 cup crumbled feta
1/4 cup Greek yogurt
3 tablespoons whole milk

1/4 cup slivered almonds, toasted
2 cups seedless watermelon, cut into small cubes
1 cup English cucumber, seeded and cut into small cubes
Extra virgin Olive oil

1. In a blender combine, watermelon, tomato, cucumber, chili, oil, and vinegar. Blend until smooth.

2. Transfer gazpacho to a large bowl; season with salt and pepper. Cover and chill at least 1 hour before serving. Can be made up to 1 day ahead and stored in the refrigerator.

3. In a small bowl, mash together the feta and Greek yogurt until smooth. Whisk in the milk. Chill until needed.

4. To assemble, divide cubed watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with salt and pepper.


Sam Hoffer / My Carolina Kitchen said...

I am dying to try this. I just saw it in Bon Appetit and said wow, that is so pretty. So pleased that you've featured it today.

Jo said...

I featured this in my blog about a week ago but without the feta creme which is a good addition.

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