Gazpacho provides a fantastic amount of vitamin C from the variety of vegetables and is a great support for the immune system.
The vegetables and herbs provide great sources of fibre which is extremely important for your digestive system and immune health - 70% of your immune system resides in your gut afterall.
Adding chopped eggs is a great addition to this soup, adding lean protein, healthy fats and zinc which are also vital for a healthy immune system.
- 6 large ripe tomatoes (about 2 pounds)
- 1 large cucumber
- 2 red or yellow bell pepper
- 4 spring onions or 1/2 red onion
- 2 large cloves garlic
- ½ cup olive oil
- Juice of 1-2 lemons
- 1 handful basil and/or parsley
- 1 jalapeno chili, stemmed (optional)
- Pinch of salt and pepper
- 4 eggs, boiled
- 130g almonds (skins on)
- 2 tbsp ground flaxseed
- Pinch of mixed spice
- 2 tsp ground cinnamon
- 2 tbsp coconut oil
- 1 tbsp honey or maple syrup
- 1 tbsp vanilla extract
- 2 eating apples, peeled, cored and sliced
- 2 tbsp water or apple juice
- 150g mixed berries, fresh or frozen
- Probiotic powder (optional – speak to your nutrition adviser to see if this is appropriate for you)
- Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
- Cover the tomatoes in boiling water for 30 seconds. Pour off water and peel away the skins. Cut into quarters, removing the seeds. Add to the blender
- Core and cut the peppers into quarters before placing them on a tray skin side up and grilling for 1-2 minutes until skins are charred. Peel away the skins and place the peppers into the blender
- Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
- Add the olive oil, lemon juice, fresh herbs, chilli (if using) and salt and pepper. Blend until smooth or slightly chunky – either way is delicious.
- Serve into bowls, crumbling an egg onto each bowl for extra protein
- Preheat the oven to at 180°C/350°F, gas mark 4.
- Place half of the almonds in a food processor or blender and grind to a fine flour.
- Place the ground almonds in a bowl with the flax seed and 1 tsp of cinnamon and the mixed spice.
- Place the remaining almonds in the food processor and break up to form coarse crumbs. Add to the bowl.
- Melt the coconut oil and mix with the honey and vanilla.
- Pour the coconut oil over the nuts and mix thoroughly with your hands to form a crumble mixture. Add a little apple juice if the mixture is too dry.
- Spread out on a baking tray and bake for 20 minutes until golden and crisp.
- Place the apples in a pan and add the water or apple juice. Bring to a simmer and cook for 3–4 minutes.
- Add the berries and the remaining cinnamon and simmer for a couple of minutes until the fruit is soft and tender but still retains its shape.
- Once cool, the probiotic cultures (if using) can be added.
- Sprinkle the crumble over the compote to serve.
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The London Clinic of Nutrition is a multi-disciplined health practice offering personalised nutritional medicine and naturopathy using the functional medicine approach.
100 Seymour Place
020 3332 0030