Name: Cucumber-Lychee Gazpacho with Feta Crostini
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H35M0.000S
Yield: serves 4
Ingredients: 1 small baguette, sliced into eight 1/2-inch rounds; 1 small block feta cheese (about 6 ounces); Smoked paprika (optional) or regular paprika; 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

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.

Cook’s Note

*Can be found in the international aisle in supermarkets.

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Cucumber-Lychee Gazpacho with Feta Crostini

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