Tomato and Watermelon Gazpacho

ottolenghi.co.uk

christi denton

2kg ripe tomatoes (about 20), peeled and roughly chopped (1.9kg net)

5 cloves garlic, peeled and roughly chopped

6 celery stalks, pale parts and leaves, all roughly chopped (450g net)

1 small onion, roughly chopped (140g net)

400g watermelon flesh, seeds removed

100g crustless white bread, broken into small chunks

150ml tomato passata (or tomato juice)

2 tbsp red wine vinegar

200ml olive oil, plus extra for drizzling

15g basil leaves

Coarse salt and black pepper

150g crustless white bread, broken into 2 to 3cm chunks

3 tbsp olive oil

1½ tbsp red wine vinegar

Directions at ottolenghi.co.uk

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