Yotam Ottolenghi’s Tomato & Watermelon Gazpacho…


Well now, this soup is a little bit special and that is coming from someone who doesn’t even like fresh tomatoes!  It’s perfect for summery lunches or dinners, it’s cold, it’s fresh and it tastes amazing and even better on day two!

My lovely Mum gave me “Plenty More” by Yotam Ottolenghi for Christmas, it had been on my wish list since it came out and I pretty much think that I’d like to devour every recipe in it.  Have you got it?  Do you love it?  What’s your favourite recipe from it?  I had mainly been drooling over the photo’s and not much else until Erin of Erin Made This  wrote a post asking how often do you use a cookbook? She put the challenge out there to actually start using the cookbooks you have on the shelf at home, whether it just be for one recipe or everything from the book.  So I did!  This Tomato & Watermelon Gazpacho is the first recipe I’ve done from “Plenty More” but there are plenty more to choose from! ha ha!

Are you keen to try? It’s not hard and will definitely WOW those eating it.  Also why not give Erins post a read and then dust off some of your own recipe books and try out something new.

Yotam Ottolenghi’s Tomato & Watermelon Gazpacho…

Serves 6


  • 2 kg (about 20) tomatoes, blanched, peeled and roughly chopped (to blanch them just simmer in water until the skin splits and makes it easy to peel, run under cold water to stop the cooking process before peeling)
  • 5 garlic cloves, roughly chopped
  • 6 celery stalks, white parts and leaves, finely chopped
  • 1 small onion, finely chopped
  • 400 g seedless watermelon flesh, roughly chopped
  • 100g crustless white bread, torn into small chunks
  • 150 ml passata (or tomato juice)
  • 15 g basil leaves
  • 2 Tbsp red wine vinegar
  • 200 ml olive oil plus extra for drizzling
  • salt & black pepper to season and coarse sea salt to serve
  • Croutons
  • 150 g crustless white bread, torn into bite sized chunks
  • 3 Tbsp olive oil
  • 1 1/2 tsp red wine vinegar


  1. Preheat the oven to 200 C / 180 Fan / Gas Mark 6 and line a baking tray with baking paper
  2. Place the bread for the croutons in a bowl with the oil, vinegar and 1/2 tsp salt. Put a griddle or fry pan on the heat and then put the croutons in the pan and cook for 2 minutes, turning until all sides are charred and starting to crisp. Transfer from the pan to the baking tray and place in the oven for about 12 minutes until golden brown and crispy. Set aside to cool.
  3. Place the tomatoes, garlic, celery, onion, watermelon, bread, passata, and 10g of the basil into a blender (I used the Thermomix) along with 3/4 tsp salt and a good grind of black pepper. Blend / blitz until smooth and then with the blender still going add the vinegar and olive oil. Refrigerate until needed.
  4. To serve pour the soup into individual bowls and top with the croutons. Scatter the remaining basil leaves over each bowl along with a drizzle of oil. Finish off with some the coarse sea salt and serve immediately.

Do you like cold soup?  Will you give it a go?  Are you crushing a bit on Yotam like I am?


2 comments on “Yotam Ottolenghi’s Tomato & Watermelon Gazpacho…

  1. erin
    March 8, 2015 at 4:09 pm

    Yay Victoria! So glad you have used your cookbook. I still need to get my copy of Plenty More. This looks fab! x

    • Vicki
      March 8, 2015 at 5:56 pm

      It’s a great book. Thanks so much for thinking up the #useacookbook I have so many and love them but don’t use them nearly enough!

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