Ingredients - For the Gazpacho

1. 1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)
2. 1 large beefsteak tomato, coarsely chopped
3. 1 English hothouse cucumber, peeled, coarsely chopped
4. 1 jalapeño, seeded and sliced
5. 2 tablespoons olive oil
6. 2 tablespoons Sherry vinegar or red wine vinegar
7. Kosher salt, freshly ground pepper

For the crema:

¼ cup almonds
2 ounces feta cheese, crumbled (about 1/2 cup)
¼ cup sour cream
3 tablespoons whole milk
¾ pound seedless watermelon, rind removed, cut into 1/2″ pieces (about 2 cups)
½ English hothouse cucumber, peeled, cut into 1/2″ pieces
Olive oil (for serving)
Flaky sea salt (such as Maldon)
Freshly ground black pepper

Instructions

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, or overnight.

Preheat oven to 350°. Toast almonds on a baking sheet, tossing occasionally, until golden brown, about 6-8 minutes. Let cool, then coarsely chop. In the bowl of a food processor or blender, combine feta, sour cream, and milk and blend until smooth. Divide watermelon and cucumber pieces among individual serving bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper. Do ahead: both gazpacho and the crema can be made one day ahead.