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Watermelon Gaspacho with Feta Crema
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Brief Description
Watermelon gaspacho
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Main Ingredient
Watermelon
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Category: Soups
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Cuisine: American
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Prep Time: 20 min(s)
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Cook Time: 15 min(s)
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Recipe Type: Private
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Source:
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Tags:
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Notes:
Make Gaspacho and crema can be made a day ahead. Cover and chill
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Posted By: Lewisaa
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Posted On: Jun 03, 2015
Number of Servings:
Ingredients:
- 1 pounds - seedless watermellon rind removed coarsely chopped
- 1 - large beefsteak tomato coarsely chopped
- 1 - hothouse cucumber peeled coarsely chopped
- 1 - jalepeno seeded, sliced
- 2 tablespoons - olive oil
- 2 tablespoons - sherry or red wine vinegar
- 1/4 cups - almonds for crema
- 2 ounces - feta cheese sheeps milk
- 1/4 cups - sour cream
- 3 tablespoons - whole milk
- 3/4 pounds - seeless watermelon rind removed and cut into 1/2" pieces
- 1/2 - hothouse cucumber cut into 1/2" pieces
- - Olive oil, flaky salt, black pepper for seasoning
Directions:
Gazpacho (can make 1 day ahead)
1) Puree watermelon, tomato, cucumber, jalepeno, il, and vinegar in a blender until smooth
2) Transfer to large bowl, season with salt/pepper, cover and chill at least one hour
Crema and Assembly
1) Preheat oven 350F and toast almonds until golden brown (8-10min) can do in skillet.
2 Let cool and coarsely chop
3) Mash feta and sour cream in small bowl until smooth
4) Wisk in milk.
5) Divide watermelon and cucumber among bowls and por gaspacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
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