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
- 400g grass fed, unsalted butter
- You will need a medium saucepan and a glass jar with a lid, a fine-mesh sieve, a jug and some cheesecloth/muslin.
- 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
- Cut the butter into cubes and melt in the saucepan over a medium heat. The butter will quickly begin to foam at the surface, with the liquid underneath looking bright yellow. Keep stirring until the butter begins to simmer and bubble, then turn it down to a low-medium heat.
- Leave your butter to simmer away for around five minutes, with bubbles popping up through the foam.
- When the milk solids begin to curdle, any that stick to the sides of the pan can be scraped back down into the mixture to prevent them burning. As the milk solids sink to the bottom, the butter should start to look clearer, the bubbles will become larger and the foam will gradually disappear. Keep stirring and scraping any solids that stick, you’ll notice that the butter will gradually become a darker golden colour as the milk solids cook.
- Keep watching the butter at this stage, when it foams for a second time, it’s ready to take off the heat.
- Line your sieve with a few layers of muslin/cheesecloth, put it over the jug and pour the butter mixture through.
- Transfer the sieved mixture a glass jar and let it cool before refrigerating (if desired) or storing in a cool dark place.
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