Serves 6
45 min
Peach Watermelon Gazpacho with Feta Crema
Recipe GLPR4ce46f691db60e
A refreshing chilled gazpacho blending sweet peaches and watermelon with fresh vegetables and a tangy kick from sherry vinegar. Topped with a creamy feta yogurt sauce and crunchy roasted almonds for a sophisticated cold soup perfect for warm days.
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Ingredients
1/4 cup roasted salted almonds, chopped
1 beefsteak tomato, coarsely chopped
1 cucumber, peeled and coarsely chopped
2 oz feta cheese, crumbled
3 tbsp Greek yogurt
1 jalapeño, seeded and halved
2 tbsp olive oil
3 peaches, pitted
Salt and black pepper, to taste
2 tbsp sherry vinegar
1 1/2 lb seedless watermelon, rinds removed
1/4 cup whole milk
Directions
Add the pitted peaches, watermelon chunks, beefsteak tomato, cucumber, and jalapeño to a food processor or blender. Pulse on medium speed until the mixture reaches a smooth consistency.
Drizzle the olive oil and sherry vinegar into the blended mixture and pulse again until fully incorporated. Taste the gazpacho and season with salt and black pepper as desired.
Transfer the gazpacho to a serving bowl or storage container and refrigerate for at least 20 minutes, or until thoroughly chilled.
While the gazpacho chills, prepare the feta crema by combining the crumbled feta cheese and Greek yogurt in a small bowl. Mash together with a fork until the mixture reaches a chunky spread consistency.
Whisk the whole milk into the feta mixture until smooth and pourable.
When ready to serve, ladle the chilled gazpacho into bowls. Drizzle each serving with a portion of the feta crema and sprinkle the chopped roasted almonds on top.
