Sweet, salty and über refreshing, chilled soup is always welcome at the table come summer. Taking its cues from Yotam Ottolenghi’s impeccable gazpacho, this rendition blends the sharp bite of tomato with watermelon’s summer-appropriate taste. To make, simply toss 20 peeled and chopped tomatoes, 5 cloves of peeled garlic, 6 celery stalks, 1 small, roughly chopped white onion, 400g of watermelon flesh, 100g of crustless white bread, 150ml of tomato juice, 10g of basil and a good pinch of salt and pepper into a food processor. Blitz until smooth, then, with the motor still running, pour in 2 tbsp of red wine vinegar and 200ml of olive oil. Once combined, place in the fridge to chill for at least an hour. To serve, pour into bowls and top with a drizzle of olive oil, a few fresh basil leaves, sea salt and a good dollop of crème fraîche or ricotta.