Cucumber-Lychee Gazpacho with Feta Crostini
- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: serves 4
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- Level: Easy
- Total: 35 min
- Prep: 5 min
- Inactive: 20 min
- Cook: 10 min
- Yield: serves 4
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
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.
