Cucumber-Lychee Gazpacho with Feta Crostini

Deselect All

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