When the heat of summer sets in, nothing hits the spot quite like a chilled bowl of gazpacho. This classic Andalusian soup is a vibrant blend of ripe tomatoes, crisp cucumbers and punchy onions, all pureed to smooth perfect. Light, hydrating, and bursting with garden-fresh flavour. It’s the ultimate warm-weather dish.
What takes this gazpacho to the next level is a finishing touch of Maldon Chilli Sea Salt. It’s delicate flakes and gentle heat from the Aleppo pepper and bird’s eye chilli adds a kick to the natural sweetness of the tomatoes whilst adding a subtle heat that lingers just enough to keep each spoonful exciting. Serve it topped with diced cucumber, juicy tomato halves, a drizzle of extra virgin olive oil, and fresh basil leaves.
How to Make Gazpacho
Step 1 – Tame the Onion
- Boil a full kettle. Put the chopped onion in a sieve over the sink.
- Pour the boiling water over to soften bite and mellow raw flavour. Drain well and cool.
Step 2 – Blend the Soup
- Add onion, tomatoes, peeled cucumber, red pepper, garlic, sherry vinegar and olive oil to a blender.
- Season with a big pinch of Maldon Chilli Sea Salt.
- Blend until smooth (or leave slightly chunky). Taste and adjust salt and vinegar to balance. The texture should be silky and pourable but not watery.
Step 3 – Chill
- Transfer to a jug or container, cover and chill at least 2 hours (longer improves flavour).
- Stir before serving as natural separation can occur.
Step 4 – Make the Topping & Serve
- Toss diced cucumber, cherry tomatoes, basil and a pinch of Maldon Chilli Sea Salt with a drizzle of olive oil.
- Pour soup into bowls or small glasses, add 1–2 ice cubes per serving, spoon over the topping and finish with a little olive oil. Serve the soup well-chilled.
Tips & FAQs:
Tips
- Use ripe, in‑season tomatoes for natural sweetness and colour.
- Don’t skip chilling — it rounds acidity and lets flavours meld.
- For extra body, blend longer to emulsify the olive oil thoroughly.
- Prefer a super‑smooth finish? Blend, then pass through a fine sieve.
- Adjust heat with Maldon Chilli Sea Salt at the table for clean, crunchy warmth.
FAQs:
- What’s the best vinegar for gazpacho?
- Sherry vinegar delivers classic depth and balance; red wine vinegar works in a pinch.
- Can I make gazpacho ahead?
- Yes. Make 1–2 days ahead; flavours improve. Stir and re‑season with salt/vinegar just before serving.
- Can you freeze gazpacho?
- You can freeze for up to 2 months. Thaw overnight in the fridge and re‑blend to restore texture.
- How do I thicken gazpacho without bread?
- Emulsify longer, or add extra tomato and a little more olive oil. If desired, blend in a small piece of peeled cucumber for body.
- How do I make it spicier?
- Add a small fresh chilli to the blend or increase the Maldon Chilli Sea Salt sprinkle when serving.
- Is this gazpacho vegan and gluten‑free?
- Yes — as written, it’s naturally vegan and gluten‑free.
Serving Suggestions
- Serve in small glasses as a canapé shot for summer parties or alongside a tapas spread.
- Pair with tortilla Española, grilled prawns, or crusty bread with olive oil.
- Garnish variations: diced roasted pepper, finely chopped red onion, or a swirl of basil oil.
- For a lighter lunch, add a side of leafy salad with lemon vinaigrette.
Storage & Make-Ahead
- Refrigerate in an airtight jug or container for 3–4 days.
- Keep toppings separate; add just before serving to maintain crunch.
- Not intended for reheating. If separation occurs, stir or briefly re‑blend.
