Ingredients

• 1 bunch mint, chopped (about 1 1/2 cups)
• 4 large English cucumbers, peeled and chopped
• 2 1/3 cups seeded and diced watermelon
• 1 cup plain Greek yogurt
• 1/2 small sweet onion, thinly sliced
• 2 tablespoons chopped fresh cilantro
• 3 tablespoons lemon juice
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon cayenne pepper
• Kosher salt
• 1/3 cup crumbled feta
• 1/2 cup pepitas, toasted
• Chili-infused oil, for garnish

Instructions

1. Reserve 2 tablespoons of the mint. Place the remaining mint in a large bowl along with the cucumbers, 2 cups watermelon, yogurt, onion, cilantro, lemon juice, ginger, cayenne pepper and 2 teaspoon salt. In small batches, puree in a food processor until smooth. Place in a pitcher or large bowl and refrigerate for 2 hours.
2. Taste the gazpacho before serving and season with additional salt if needed. Divide the soup among 6 chilled bowls and top with the feta, toasted pepitas, remaining watermelon, reserved mint and a drizzle of chili infused oil.