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; 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

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

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.
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.

Recipe notes

See Related Recipes and Cooking Tips

37 Feta Recipes for Roasting, Grilling, Salad-ing, and More
Briny, tangy feta is the ultimate flavor booster. Here’s how to make the most of it.
37 Watermelon Recipes for Your Juiciest Summer Yet
A ripe red slice and the seed-spitting contest that follows are great. These recipes are better.
36 Cold Soup Recipes to Keep You Cool This Summer
Whether you're craving classic Spanish gazpacho or an earthy-sweet bowl of blended beets, these cold soups are just the refreshment you're looking for.
Weird and Wild Watermelon Pairings
Feta and tomatoes are only the beginning.
Easy Fruit- and Vegetable-Based Recipes for the Weekend
Is there anything that *isn't* ripe right now?
12 Reasons Not to Cook Tonight
Can't stand the heat? No need to get out of the kitchen.
An Easy, Refreshing Mediterranean Meal Plan For This Week
Can't jet set to the Adriatic coast this week? Cook your way there with these five light and refreshing Greek-inspired weeknight recipes.