Watermelon Gazpacho with Feta Crema
['1 pound seedless watermelon, rind removed, coarsely chopped (about 3 cups)', '1 large beefsteak tomato, coarsely chopped', '1 English hothouse cucumber, peeled, coarsely chopped', '1 jalapeño, seeds removed, sliced', '2 tablespoons olive oil', '2 tablespoons Sherry vinegar or red wine vinegar', 'Kosher salt, freshly ground pepper', '1/4 cup almonds', '"2 ounces feta, preferably French sheeps milk, crumbled (about 1/2 cup)", 1/4 cup sour cream', '3 tablespoons whole milk', '3/4 pound seedless watermelon, rind removed, cut into 1/2" pieces (about 2 cups)', '1/2 English hothouse cucumber, peeled, cut into 1/2" pieces', 'Olive oil (for serving)', 'Flaky sea salt (such as Maldon)', 'Freshly ground black pepper']
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.
Do ahead: Gazpacho can be made 1 day ahead. Keep chilled.
Preheat oven to 350°. Toast almonds on a rimmed baking sheet, tossing occasionally, until golden brown, about 8–10 minutes. (Alternatively, you can do this step in a dry small skillet over medium heat.) Let almonds cool, then coarsely chop.
Mash feta into sour cream in a small bowl until mostly smooth, then whisk in milk.
Divide watermelon and cucumber among bowls and pour gazpacho over. Top with crema and almonds, drizzle with oil, and season with sea salt and pepper.
Do ahead: Crema can be made 1 day ahead. Cover and chill.
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