Turn all of summer’s most refreshing fruits and vegetables into a light meal in this peach watermelon gazpacho with feta crema.
You think you know yourself pretty well after 27 years of living with…yourself.
And then all it takes is one Saturday morning long run to throw your whole psyche out of whack.
All of a sudden you’re running around the kitchen throwing every fruit, vegetable, and maybe even an herb or two into your food processor.
And calling it soup.
Like it ain’t no thang.
(It’s a thang.)
Cold soups have always intrigued me in theory, but I’ve yet to find many that really compel me to grab a bowl and start slurping.
Until, apparently, now.
This peach watermelon gazpacho is refreshingly sweet, with a hint of spice, and a dollop of feta crema on top – perfect for when you’re slightly dehydrated, potentially a bit delirious, and unraveling the mysteries of your subconscious.
I have to admit that in all this self-discovery, it was definitely comforting to know that my love of cheese is fairly unshakable.
Which is to say, the feta crema is a must.
The icing on the soup, so to speak.
You might even learn something new about yourself while slurping it.
(Consider yourself warned.)
- 3 peaches, pitted
- 1½ lb seedless watermelon, rinds removed
- 1 beefsteak tomato, coarsely chopped
- 1 cucumber, peeled and coarsely chopped
- 1 jalapeno, seeded and halved
- 2 tbsp olive oil
- 2 tbsp sherry vinegar
- salt and black pepper, to taste
- 2 oz feta cheese, crumbled
- 3 tbsp Greek yogurt
- ¼ cup whole milk
- ¼ cup roasted salted almonds, chopped
- In the bowl of a food processor or blender, combine the peaches, watermelon, tomato, cucumber, and jalapeno. Pulse until smooth. Add in the olive oil and sherry vinegar. Pulse until combined.
- Season to taste with salt and black pepper. Chill until ready to serve.
- In a small bowl, mash together the feta and Greek yogurt. Whisk in the milk.
- Serve the soup topped with a drizzle of the feta crema and a sprinkling of the toasted almonds.
For more cold soup recipes, check out these:
From Around the Web:
Sweet Corn Gazpacho from Spoon Fork Bacon
Roasted Pepper Gazpacho with Manchego from Bare Root
Creamy Roasted Tomato Gazpacho from Love & Lemons
Avocado Gazpacho Soup from Cooking Stoned
Moroccan-Inspired Carrot Gazpacho from Minimally Invasive