Charred Tomato Chilli Gazpacho · Rach Pilston
Here we’ve used the juiciest Isle of Wight Tomatoes and our standout Pure Sea Salt with Chilli and Garlic. Rich soil and plenty of sunshine make these tomatoes a real cut above, making them our favourite, especially this time of year. This recipe is deeply rooted in Mexico’s classic tomato and tortilla soup. Charring the tomatoes first adds a smoky flavour, and when topped with cucumber, coriander and lime, it’s the most refreshing chilled soup for the summer months. (Crispy tortillas on top can easily be replaced with croutons if you prefer).
Thanks to Elly Kemp for the recipe and pics.