Peel the tomatoes (is easier if you cover them in hot water for 2 minutes then place them on ice cold water) and cut them into quarters. Deseed the peppers and roughly chop them. Peel the onion and cut it into quarters. Deseed and chop the chile.
Add all the vegetables into a bowl, add the basil and tarragon, season with salt and pepper, and leave them to rest in the fridge for an hour - an hour and a half, so that all the flavours come together.
Mix all the ingredients into a food procesor, gradually adding the water until you get a creamy consistency.
For serving, pour the soup into large bowls, garnish with fresh basil leaves, some kalamata olives and sprinkle a few drops of extra virgin olive oil.
For a cooler note, add 2 ice cubes just before serving. Serve your gazpacho with sun dried tomato sourdough and a glass of wine.