Preperation
15 minutes
Cooking Time
40 minutes
Makes
4 servings
Good For
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.
Ingredients
- 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
- 1 tbsp coconut oil
- 6 spring onions (scallions), finely chopped
- 1 garlic clove, crushed
- 2 sticks celery, chopped
- 1 medium courgette (zucchini), cut into bite-sized chunks
- 300g sweet potato, peeled and cut into small cubes
- Zest of 1 lemon
- 300ml vegetable stock
- 400g can coconut milk
- 150g kale, chopped, thick stems discarded
- 115g edamame beans or broad beans
- 1 tbsp lemon juice
- Sea salt and freshly ground black pepper
Method
- 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
- Heat the oil in a large pan.
- Add the onions, garlic and celery and fry until softened but not coloured, about 10 minutes
- Add the courgette, potatoes and lemon zest and fry for 2–3 minutes.
- Add the stock and coconut milk and bring to the boil.
- Add the kale and beans and simmer for 15 minutes, or until the potatoes are completely cooked.
- Stir in the lemon juice and season to taste.
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Who
The London Clinic of Nutrition is a multi-disciplined health practice offering personalised nutritional medicine and naturopathy using the functional medicine approach.
Where
100 Seymour Place
Marylebone
London
W1H 1NE
United Kingdon
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