Peach Watermelon Gazpacho with Feta Crema
Turn all of summer's most refreshing fruits and vegetables into a light meal in this peach watermelon gazpacho with feta crema.
Yield: 4-6 servings
  • 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
For the crema
  • 2 oz feta cheese, crumbled
  • 3 tbsp Greek yogurt
  • ¼ cup whole milk
  • ¼ cup roasted salted almonds, chopped
  1. 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.
  2. Season to taste with salt and black pepper. Chill until ready to serve.
  3. In a small bowl, mash together the feta and Greek yogurt. Whisk in the milk.
  4. Serve the soup topped with a drizzle of the feta crema and a sprinkling of the toasted almonds.
Adapted from Bon Appetit
Nutrition Information
Serving size: 1 bowl
Recipe by Joanne Eats Well With Others at