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

Instructions

1. Watch how to make this recipe.
2. For the crostini: Preheat the oven to 400 degrees F.
3. Line 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.
4. For 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.