Cucumber Gazpacho with Watermelon and Mint
Ingredients
- 1 bunch mint, chopped (about 1 1/2 cups)
- 4 large English cucumbers, peeled and chopped
- 2 1/3 cups seeded and diced watermelon
- 1 cup plain Greek yogurt
- 1/2 small sweet onion, thinly sliced
- 2 tablespoons chopped fresh cilantro
- 3 tablespoons lemon juice
- 1 teaspoon grated fresh ginger
- 1/2 teaspoon cayenne pepper
- Kosher salt
- 1/3 cup crumbled feta
- 1/2 cup pepitas, toasted
- Chili-infused oil, for garnish
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