Gazpacho: Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in ?a blender until smooth.
Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.
DO AHEAD: Gazpacho can be made 1 day ahead. Keep chilled.
Crema and assembly: Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8–10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk. Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
DO AHEAD: Crema can be made 1 day ahead. Cover and chill.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (1625g)|
|Recipe Makes: 1 Serving|
|Calories from Fat: 378 (47%)|
|Amt Per Serving||% DV|
|Total Fat 42g||56 %|
|Saturated Fat 16.7g||84 %|
|Monounsaturated Fat 17.6g|
|Polyunsanturated Fat 5g|
|Cholesterol 84.1mg||26 %|
|Sodium 886mg||31 %|
|Potassium 2306.8mg||61 %|
|Total Carbohydrate 94.8g||28 %|
|Dietary Fiber 11g||44 %|
|Sugars, other 83.9g|
|Protein 26.8g||38 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 805
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