Method

Remove the core from the tomatoes, peel the onion and garlic, and put these plus all remaining ingredients, except for the chamomile tea, into a blender. Blend to a smooth, even consistency.

Pour the blended soup into a container, cut open the chamomile tea bags and stir the dried chamomile into the blend. Cover the gazpacho with a lid and put in the fridge for an hour.

Once infused, pour the gazpacho through a fine strainer using a spoon to help move it through a little faster (but be sure to save the pulp as it’s perfect in a tomato sauce or vegetable stew).

Taste the gazpacho to see if it needs a little more salt, or a splash more acidity from the wild rose vinegar. Once seasoned, place the gazpacho in the fridge until it’s time to eat.

We love to serve this with a drizzle of good olive oil, black pepper, and chili flakes. It can also be served with diced cucumber or peeled boiled shrimp as a summer main course.