Cucumber-Lychee Gazpacho With Feta Crostini

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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

*Can be found in the international aisle in supermarkets

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