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
- 1 medium head of Napa cabbage, or purple cabbage if you’d like
- 2½ tsp Canning/pickling salt
- 2 Tbsp minced garlic
- 1 tsp fresh ginger, about 1 inch of peeled grated ginger
- 1 tsp sugar (for the bacteria to consume during fermentation)
- 1-3 tbsp Korean red pepper flakes called gochugaru
- ½ Cup Daikon radish, peeled and cut matchstick style
- 1-2 Carrots, peeled and cut matchstick style
- 4 Scallions, Cut into 2-inch pieces
- 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
- Wash cabbage and slice into 2 inch strips.
- Place in a large bowl and add salt.
- Massage salt into cabbage until the cabbage begins to soften.
- Once cabbage begins to soften add just enough water to cover all the cabbage and place a plate on top, weighing it down with something like a can of beans. Let cabbage sit like this for 1-2 hours. This step kills the unhealthy bacteria and creates the right texture of cabbage.
- In the meantime, wash and chop all your other vegetables
- Put cabbage in colander in the sink and rinse thoroughly 3 or 4 times while moving the cabbage around to get off as much salt as possible. Allow to continue to drain for 10 to 15 minutes.
- While cabbage continues to drain, blend garlic, ginger, sugar and the Korean red pepper flakes into a paste.
- Press cabbage up against the colander to drain off any excess water that hasn’t left and then add it to a large mixing bowl.
- Add in daikon radish, carrots and spice paste you just made. Hand mix all ingredients until the spices evenly coat all the vegetables.
- Place kimchi into 2 to 3 wide mouth pint mason jars, pressing the kimchi down until the brine comes to the top. Leave a minimum of 1 inch of space from the top of the kimchi mixture to the top of the jar for food safety purposes. This prevents pathogenic microbes from growing in your kimchi. Put lids on the jars and allow to ferment for 2 to 5 days minimum out of direct sunlight.
- Enjoy as a condiment, addition to a dish or all on its own. Make notes of what you would like to change for the next time to make it your very own.
For more on what probiotics (healthy bacteria) are and what they can offer your health, read Oliver Barnett’s piece Probiotics.
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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.
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020 3332 0030