Yotam Ottolenghi makes tomato and watermelon gazpacho soup on Ottolenghi’s Mediterranean Island Feast.

The ingredients are: 2kg ripe tomatoes (about 20), peeled and roughly chopped, 5 cloves garlic, peeled and roughly chopped, 6 celery stalks, pale parts and leaves, all roughly chopped, 1 small onion, roughly chopped, 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, Croutons, 150g crustless white bread, broken into 2-3cm chunks, 3 tbsp olive oil and 1½ tbsp red wine vinegar.