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Watermelon Gazpacho with Feta Crema

This vibrant watermelon gazpacho with feta crema is a sophisticated twist on the traditional Spanish chilled soup. By swapping some of the tomatoes for sweet watermelon, the dish gains a refreshing brightness that perfectly balances the heat of the jalapeño. It is an ideal vegetarian starter for a summer lunch, offering a beautiful contrast between the chilled fruit and the savoury, salty notes of the sheep's milk cheese.

Preparing this soup ahead of time allows the flavours of the Sherry vinegar and fresh produce to develop fully. The addition of a smooth feta crema and crunchy toasted almonds provides a luxurious texture that elevates the dish from a simple blend to a dinner-party-worthy course. Serve it well-chilled in frosted bowls with a final flourish of high-quality olive oil and flaky sea salt.

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Ingredients for Watermelon Gazpacho with Feta Crema

  • 450g seedless watermelon, rind removed, coarsely chopped (about 450g )

  • 1 large beefsteak tomato, coarsely chopped

  • 1 English hothouse cucumber, peeled, coarsely chopped

  • 1 jalapeño, seeds removed, sliced

  • 2 tablespoons olive oil

  • 2 tablespoons Sherry vinegar or red wine vinegar

  • Kosher salt, freshly ground pepper

  • 35g almonds

  • 60g feta, preferably French sheep's milk, crumbled (about 120ml )

  • 60ml soured cream

  • 45ml whole milk

  • 350g seedless watermelon, rind removed, cut into 1/2" pieces (about 300g )

  • 1/2 English hothouse cucumber, peeled, cut into 1/2" pieces

  • Olive oil (for serving)

  • Flaky sea salt (such as Maldon)

  • Freshly ground black pepper

Purée watermelon, tomato, cucumber, jalapeño, oil, and vinegar in a blender until smooth.

Transfer gazpacho to a large bowl; season with kosher salt and pepper. Cover and chill at least 1 hour before serving.

Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.

Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8–10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.

Mash feta into soured cream in a small bowl until mostly smooth, then whisk in milk.

Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.

Do ahead: Crema can be made 1 day ahead. Cover and chill.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 28 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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