Watermelon Gazpacho with Feta Crema

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

AI Coach 

Ask AI

Personal Notes 

Save Notes

Organization Tags 

Save Tag