Watermelon Gazpacho with Feta Crema
Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 28 Jan 2026
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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
How to make Watermelon Gazpacho with Feta Crema
Back to contentsPurée 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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