Cucumber Lychee Gazpacho with Feta Crostini
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
Organization Tags
Tags easily organize your Recipe Library
Comments