The Pig on the Beach prides itself on its kitchen garden, supplying simple British produce for their restaurant.

Currently being harvested at The Pig on the Beach:

– Tomatoes in the Polytunnel (7 different varieties). The Pig’s favourite is Sungold, due to the great texture and acidity.
– Chillies in the Greenhouse (around 10 varieties)
– Kale in the Kitchen Garden (5 varieties). The Emerald Ice variety is looking the best at the moment.
– New Zealand Spinach in the Kitchen Garden. The chefs at The Pig can’t get enough of this right now!

This season’s recipe is a Chilled Tomato Soup.

This recipe was created by The Pig on the Beach – A 23 bedroom mellow country house perfectly situated along Studland Bay. This is a real get-away location, truly rural, with uninterrupted views of the long stretches of sandy coastline.


Although you have to make this the day before, it is very easy, and delicious! When you eat it, you feel like you are getting a weeks worth of veggies in one bowl!

6 Ripe Home Grown plum tomatoes (or Isle of Wight ones are great)
2 Red peppers, deseeded and diced
½ a cucumber diced
1 clove of garlic – crushed
1 small shallot
3 sprigs of thyme
1 tsp coriander seeds
1 stick of celery – peeled and diced
500ml tomato juice – we use The Tomato stall Pure tomato juice.
100ml White wine
2 tbsp sugar
1 Tsp salt
2 Tsp Fruit vinegar – we use the fabulous Wild Island vinegars
120 ml Good Olive oil

The Recipe

1. Chop all the veg to roughly the same size.

2. Place all the ingredients in a tray or large bowl and mix together.

3. Cover with clingfilm and place in the fridge overnight to marinade and soak up all the flavours. Note: If you have time (or remember!) give it a stir after a few hours, to make sure the flavours are all distributed.

The following day

4. Place in a blender and blitz till smooth, try a little to check the seasoning, if it is too thick add a little water or oil and adjust seasoning if needed.

5. Return to the fridge until needed, best eaten super chilled!

6. When serving pour into a bowl and drizzle a little oil on top, if you like a bit of a kick add a few drops of tabasco.

Great served with toasted sourdough.


Recipe and photos kindly provided by Member The Pig on the Beach.

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