Tomato and watermelon gazpacho from Plenty More (page 102) by Yotam Ottolenghi

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Notes about this recipe

  • Eat Your Books

    This recipe is on p.90 in the US edition.

  • lholtzman on September 11, 2024

    This is good, but requires a lot of chopping. Note that you will need bread in the recipe and for the croutons. I missed that. I used the bread for the soup and made the croutons later. They really add a nice crunch to the soup, so I don’t recommend omitting.

  • pattyatbryce on August 12, 2023

    Really nice. Wish there was a touch of spiciness. Maybe add a jalapeño next time and possibly cut some of the celery.

  • patioweather on June 05, 2023

    Fantastic summer dish.

  • pomegranate on May 29, 2022

    This is amazing.

  • Ganga108 on February 28, 2022

    A Gazpacho-style soup with watermelon as well as tomato. It is delicious on a hot Summer evening, eating on the deck or verandah with friends and family. Serve as a soup, or even as a savoury drink, like you might serve a tomato juice – leave the bread out if you are going to serve it this way. Sipped or slurped, it is wonderful.

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