Cook like our chefs


Salt is always a bit of a hot topic. It’s a flavour we all love, but we eat far too much of it. At Vermaat, we challenge our chefs to use herbs, spices, acids and cooking techniques to create delicious dishes in which salt plays a healthy role. You can read more about how we do that below.

Cook like our chefs

It’s not easy to get a peek into our kitchen, but because we don’t just take good health with a grain of salt, we’re happy to share our well-seasoned alternatives to help you increase flavour without adding salt.

  • Use unprocessed products as much as possible. This will help you to get a clear picture of the amount of added salt.
  • Using coarse sea salt or a salt mill often means you add more salt than you need to without realising it. Fine salt or low sodium salt is better.
  • Frying pepper, garlic and cloves in the pan is better than adding them afterwards.
  • Cook or steam your vegetables briefly to retain as much of their flavour as possible so you don’t need to add as much extra flavouring.
  • Grill or roast ingredients to get a smoky flavour. That’ll reduce the amount of salt you need for a delicious result.
  • Use the zest and juice of citrus fruit to add flavour to your dishes.

To work!

You can serve up this well-seasoned cucumber gazpacho at any time of day – as a lunch, starter or main course. This recipe serves 10.

Goed Gekruid visual Kokkommergazpacho

Cucumber gazpacho


  1. Rinse the cucumbers. Use a spiral cutter or peeler to cut half a cucumber into long ribbons. Chop the rest of the cucumbers into large pieces. Peel the avocados, remove the kernel and cut into pieces.
  2. Place the cucumber, avocado, mint leaves, basil, spring onion, garlic, green pepper and watercress into a food processor, and blend until smooth, adding water as you go to achieve the desired consistency. Sieve the soup and add pepper, and salt if necessary.
  3. Slice the radishes thinly. Serve the soup in bowls and garnish with the cucumber spaghetti, radish and edible flowers.


  • 7 cucumbers
  • 2 avocados
  • the leaves from 10 stalks of mint
  • 15g basil
  • 2 spring onions
  • 3 cloves of garlic
  • half a green pepper
  • 250g watercress
  • 10 radishes
  • 20 edible flowers
  • 2 litres water

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