Cucumber-Lychee Gazpacho with Feta Crostini

• 1 small baguette, sliced into eight 1/2-inch roundsbaguette
• 1 small block feta cheese (about 6 ounces)
• Smoked paprika (optional) or regular paprikapaprika
• 1 large English cucumber, coarsely chopped (about 2 cups)cucumber
• 1 (15-ounce) can lychees, drained and rinsed*lychee
• 1/2 cup toasted sliced almondsalmond
• 4 large sprigs mint (soft stems too)
• 10 sprigs of cilantro (soft stems too)cilantro
• 2/3 cup plain Greek yogurtyogurt
• Kosher salt and freshly cracked black pepperpepper

1. 01For the crostini: Preheat the oven to 400 degrees F.
2. 02Line a baking sheet with parchment paper. Set baguette slices on the baking sheet, and bake until golden, about 5 minutes. Sprinkle with a little feta cheese and paprika, bake another 5 minutes.
3. 03For the gazpacho: Add the cucumber, lychees, almonds, mint, cilantro, yogurt, salt and pepper to a blender or a food processor and blend until smooth. Taste for seasoning and adjust as necessary. Chill before serving. Top with warm crostini and serve.

Calories

500 kcal

Protein

21 g

Fat

23 g

Saturated fat

9 g

Carbs

58 g

Fiber

7 g

Sugar

24 g

Sodium

830 mg

Cholesterol

44 mg

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