Cucumber-Lychee Gazpacho with Feta Crostini

Total Time:
35 min
Prep:
5 min
Inactive:
20 min
Cook:
10 min

Yield:
serves 4
Level:
Easy

Ingredients
  • For the Feta Crostini:
  • 1 small baguette, sliced into eight 1/2-inch rounds
  • 1 small block feta cheese (about 6 ounces)
  • Smoked paprika (optional) or regular paprika
  • For the Gazpacho:
  • 1 large English cucumber, coarsely chopped (about 2 cups)
  • 1 (15-ounce) can lychees, drained and rinsed*
  • 1/2 cup toasted sliced almonds
  • 4 large sprigs mint (soft stems too)
  • 10 sprigs of cilantro (soft stems too)
  • 2/3 cup plain Greek yogurt
  • Kosher salt and freshly cracked black pepper
  • *Can be found in the international aisle in supermarkets
Directions

For the crostini: Preheat the oven to 400 degrees F.

Line a baking sheet with parchment paper. Set baguette slices on the baking sheet, and bake until golden, about 5 minutes. Sprinkle with a little feta cheese and paprika, bake another 5 minutes.

For the gazpacho: Add the cucumber, lychees, almonds, mint, cilantro, yogurt, salt and pepper to a blender or a food processor and blend until smooth. Taste for seasoning and adjust as necessary. Chill before serving. Top with warm crostini and serve.


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