Name: Tomato and watermelon gazpacho
Ingredients: 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 2-3cm chunks; 3 tbsp olive oil; 1½ tbsp red wine vinegar

Soup Summer

Serves 6 - 8

The group of old ladies that were brought to teach me how to thread tomatoes together into a fine bunch were the funniest lot of pensioners I have ever met. They were animated, self deprecating and sarcastic in just the right quantity. I could spend hours listening to old time stories but they had to be whisked away from the scene for me to make this soup to camera. It was wonderfully sweet – the crew devoured it – and would have done me proud with my old lady friends.

Ingredients

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
FOR THE CROUTONS
150g	crustless white bread, broken into 2-3cm chunks
3 tbsp	olive oil
1½ tbsp	red wine vinegar

Method

First make the croutons. Preheat the oven to 180C. Place the bread in a medium bowl along with the oil, vinegar and 1 teaspoon of salt. Place a griddle pan on a high heat, add the croutons and cook for 2 minutes, turning until all sides are slightly charred and starting to crispen. Transfer from the pan onto a baking tray and place in the oven for about 12 minutes, until golden brown and crispy. Set aside to cool.
Place the tomatoes, garlic, celery, onion, watermelon, bread, passata and 10 grams of basil in a blender or large bowl along with 1½ teaspoon of 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. Tear the remaining basil and sprinkle it on top of each portion, along with a final drizzle of oil. Finish with a little sea salt and serve at once.