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 1/2" pieces; Olive oil (for serving); Flaky sea salt (such as Maldon); Freshly ground black pepper

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Gentl & Hyers

A super-juicy watermelon is key; it should feel heavy for its size and sound hollow when tapped.

Recipe notes