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Cucumber-Lychee Gazpacho with Feta Crostini

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  • Level: Easy
  • Total: 35 min
  • Prep: 5 min
  • Inactive: 20 min
  • Cook: 10 min
  • Yield: serves 4
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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


  1. For the crostini: Preheat the oven to 400 degrees F.
  2. 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.
  3. 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.