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
- Boil a big kettle of water and put the chopped onion in a sieve or colander set over the sink. Once boiled, pour all the water over the onion. This helps to tame the raw onion flavour.
- Put all the soup ingredients in a blender with a big pinch of Maldon Chilli Sea Salt. Blend until smooth or leave a little chunky depending on how you would like the finished soup to be, and taste for seasoning. Chill in the fridge for at least 2 hours.
- Toss the topping ingredients together with a pinch of Maldon Chilli Sea Salt. Pour the soup into bowls, add an ice cube or two to each bowl and spoon over the topping. Finish with a drizzle of olive oil.
