1 ½ cups mint, chopped
4 large English cucumbers, peeled and chopped
2 1/3 cups seeded and diced watermelon
1 cup plain Greek yogurt or Tofutti sour cream
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
1/3 cup crumbled feta
1/2 cup pepitas, toasted
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.
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, and reserved mint.