Cold White Tomato Soup by Chef Nadin Pospech-Demmler – Oryx Desert Salt

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Cold White Tomato Soup by Chef Nadin Pospech-Demmler

Samantha Skyring

May 14, 2025

Tomato soup is one of the most comforting meals you can eat. Whether you’re sick, or having a bad day, a warm bowl of delicious tomato soup is always there to make you feel warm on the inside. This time around, Chef Nadin Pospech is sharing with you a recipe for this traditional dish, with her personal twist to it, ending with a white-coloured tomato soup. Seasoned with herbs and Oryx Desert Salt, this dish can wash away any negative vibration in your body. Make this yourself by following the recipe below.

Ingredients:

500g Tomatoes

2 clove Garlic

30g fresh Basil

1 sprig Rosemary

10g White Balsamic

20g ORYX desert SALT

White pepper to season

2 tbsp Crème Fraiche

Method:

Wash Tomatoes, herbs and peel garlic

Chop roughly tomatoes and Garlic

Add ORYX desert SALT

(Leave standing for 15 minutes to though out moisture)

Add Balsamic and herbs

Using a bar blender mince everything roughly but not to fine

Pour mixture into a muslin cloth & let hang over night to collect liquid

Place collected liquid into a bowl

Add Crème Fraiche to finish of soup

Adjust seasoning with ORYX desert SALT

Serve cold with freshly chopped basil

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ESSENTIAL FOR THE LIFE YOU WANT TO LIVE

Mineral-rich flavour enhancing your vitality

Pure desert salt from a unique ancient salt deposit in the pristine Kalahari, Southern Africa.

Unprocessed. Unpolluted. Uncompromised.

Naturally organic, sun-dried, clean and unrefined. A sustainable, underground salt lake-free from pharmaceutical & industrial contamination and micro-plastics.

Full-flavoured Madagascan pepper

Hand-harvested, vibrant, fresh, grown without chemicals, and the perfect complement to our mineral-rich desert salt.

Refillable.
Reusable.
Real value.

#RefillNotLandfill

Long-lasting ceramic mechanism - no plastic grinding into your food and cost effective

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100% PURE, CRYSTAL-WHITE,
NATURAL DESERT SALT

Partner Collaborations

Just as it existed when traded ounce for ounce for gold eight thousand years ago. We add nothing and we take nothing away.

As an owner-managed brand (OMB), Oryx Desert Salt appreciates and supports other OMBs by actively promoting local brands. It’s part of our philosophy that understands we don’t operate in isolation. We enjoy collaborating with other like-minded brands because we’re all on the same journey; helping to create a better world through what we produce and the ecologically-aligned way we produce it

SUNDRIED, UNREFINED,
NO ADDITIVES

As nature intended – no additives, no anti-clumping agents, no preservatives. Dried by the hot African desert sun. Unrefined and unprocessed. The underground brine lake is 100% saturated, so it takes only 4 weeks for the salt to crystalise in our main harvest season in summer when the temperatures reach up to 47o.

The underground streams converge and replenish an ancient underground lake of 55 million tons from which the salt water is pumped, laid on the pan under the hot Kalahari sun and sun-dried. This process lives in harmony with the natural rainfall and the surrounding environment. We only extract what nature provides.

SUSTAINABLE & RENEWABLE

The ancient Dwyka rock formations, through which the underground streams flow, are geo-scientifically tested to be 250-300 million years old. The 50km2 salt pan is situated in the Kalahari Desert of 900,000km2, inside the Kalahari Basin which spans an area of 2.5 million km². 50km’s south of Botswana and +-250km north of Upington. A remote, pristine and beautiful area. The name KALAHARI is derived from the Tswana word Kgalagadi, meaning ‘the great thirst’.

Ancient Pristine Source

Oryx Desert Salt has a unique and exceptional taste, which enhances and enriches the flavour of your food. Chefs from around the world taste the difference. “No dish at Restaurant is complete without a pinch of Oryx Desert Salt.” – Jan Hendrik – South Africa’s first Michelin-star chef “ORYX desert salt is a great food salt. I use it as a salt on a day to day basis, as well as a finishing salt. The salt is everything I look for when it comes to flavour.” – Craig Cormack, SALT restaurant, Waterford Wine Estate, Somerset West.

LOVED BY INTERNATIONAL CHEFS

The success of our business is built on strong partnerships and suppliers. We believe in impact sourcing; supporting small, often women-owned businesses, suppliers who engage in community upliftment such as Backyard farms who supply our chillies and independent co-operative farmers who produce our Madagascan pepper. We also build collaborative relationships with chefs and cooking schools. We give back through contributing to Kalahari First Nation Khomani San and Mier communities via the Kgalagadi Transfrontier Park and Project Biome, a regenerative, Earth-rewilding program.

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