Watermelon Gazpacho with Feta Crema
A delicious solution for an abundance of melons + tomatoes
I am currently technically “on vacation,” which means I finally have a few days off after a whirlwind of Upstate book events. We are at Kripalu for a little R&R, doing yoga (nothing too strenuous) and eating healthy food. It’s just what I needed, and I hope it will lead to the return of my voice! I prepared today’s newsletter before I embarked on this journey — it’s a simple yet delightful recipe that I hope will come in handy over the next few weeks!
How does summer go so fast? As the sunsets happen noticeably earlier, I start to get a little angsty about all this bounty and beauty ending, but hey, we are not quite there yet, are we? It’s only the second week of August!
For now, we are still awash in summer produce, and I intend to eat as much of it as I can. Tomatoes and watermelon are two of the stars of August, and they join forces here in this very easy-to-make and cooling soup. The feta crema (a nod to the classic combo of watermelon and feta), makes it fancy enough for a dinner party. You could add some shredded mint or basil to top this off (though it’s already delicious without) — and don’t forget about the almonds, which add a nutty crunch.
That’s it for now! See you next week.
