1 Small onion
2 cloves Garlic
2 Sweet red peppers, grilled and peeled (can be from a tin)
200g Strawberries or raspberries
3 tablespoons Wild Rose Vinegar (plus more to taste)
1 teaspoon Sea salt
2 teabags Chamomile tea
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.