Yotam Ottolenghi’s Tomato & Watermelon Gazpacho

Adapted by Ellen Touart-Grob

Serves 6



  • 4 1/2 lbs (about 20) tomatoes, peeled and roughly chopped
  • 4 garlic cloves, roughly chopped
  • 6 celery stalks, white parts and leaves, finely chopped
  • 1 small onion, finely chopped
  • 3 cups seedless watermelon flesh, roughly chopped
  • 2/3 cup tomato juice
  • 1/2 cup basil leaves
  • 2 Tbsp red wine vinegar
  • 1/3 cup olive oil plus extra for drizzling
  • Salt & black pepper to season and coarse sea salt to serve

Croutons (Optional)

  • 5 ounces bread, torn into bite sized chunks
  • 3 Tbsp olive oil
  • 1 1/2 tsp red wine vinegar

Optional Crouton Instructions

Preheat the oven to 400º and line a sheet pan with parchment paper

Place the bread for the croutons in a bowl, drizzle with the oil, vinegar and 1/2 tsp salt. Put a griddle or frying pan on the heat and then put the croutons in the pan and cook for 2 minutes, turning until all sides are slightly charred and starting to crisp. Transfer from the pan to the sheet pan and place in the oven for about 12 minutes until golden brown and crispy. Set aside to cool.


Gazpacho Instructions

Place the tomatoes, garlic, celery, onion, watermelon, tomato juice, and 3/8 cup of the basil into a blender or food processor, along with 3/4 tsp salt and a good grind of black pepper. Blend until smooth and then with the blender still going add the vinegar and olive oil. Refrigerate until needed.

To serve, pour the soup into individual bowls and top with the croutons. A dollop of crème fraiche, or a tart, plain yogurt would be lovely on top. Scatter the remaining basil leaves over each bowl along with a drizzle of oil. Finish off with some the coarse sea salt, the croutons and serve immediately.