Cucumber-Lychee Gazpacho with Feta Crostini Recipe

Name: Cucumber-Lychee Gazpacho with Feta Crostini
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; *Can be found in the international aisle in supermarkets

Servings: persons

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
*Can be found in the international aisle in supermarkets

1
For the crostini: Preheat the oven to 400 degrees F.
2
Line a baking sheet with parchment paper.
3
Set baguette slices on the baking sheet, and bake until golden, about 5 minutes.
4
Sprinkle with a little feta cheese and paprika, bake another 5 minutes.
5
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.
6
Taste for seasoning and adjust as necessary.
7
Chill before serving.
8
Top with warm crostini and serve.

209

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 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), and more.

Yes, Cucumber-Lychee Gazpacho with Feta Crostini falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cucumber-Lychee Gazpacho with Feta Crostini

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