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 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:

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

Preparation

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.
Step 3
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
Crema and assembly:
Step 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.
Step 5
Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
Step 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.
Step 7
Do ahead: Crema can be made 1 day ahead. Cover and chill.

Recipe notes

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