11:30 am on 30 March 2015

This recipe relies on very flavoursome, very ripe tomatoes.


  • 1kg large beefsteak tomatoes (we use Spanish Red), cored and cut into chunks
  • 1 cup watermelon (no seeds) diced
  • a couple of thick pieces of day old ciabatta ripped into pieces
  • ½ telegraph cucumber chopped
  • ½ red onion chopped
  • 2 garlic cloves
  • salt and Pepper
  • 2 ice cubes
  • ½ cup extra virgin olive oil
  • ½ punnet coloured cherry tomatoes cut into quarters


In a food processor combines all ingredients except the olive oil and cherry tomatoes. Puree until smooth. Slowly drizzle in the olive oil. Chill in the refrigerator for at least ½ an hour or until very cold.

Serve in a bowl garnished with the chopped coloured cherry tomatoes and a drizzle of olive oil.

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