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
- 2 tbsp olive oil or butter
- 1 large onion, chopped
- 3 stalks celery, minced
- 2 medium carrots, diced
- 1 teaspoon sea salt, tamari or liquid amino’s, or to taste
- 8-10 cloves garlic, minced
- 1½ litres chicken bone broth or stock
- 2 sprigs of thyme
- About 300g cooked white beans, from 2 tins, rinsed (or from approx. 200g dry, soaked in advance – follow pack instructions)
- About 700g green leaves, chopped (spinach, kale, and/or chard)
- Freshly ground pepper and nutmeg to taste
- Freshly grated Parmesan cheese
- 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 soup pot over low heat.
- Add the onion, celery, carrots, and salt. Cook for 10 minutes; then add the broth or stock and sprigs of thyme. Bring to the boil.
- Cover, lower the heat to a simmer, and cook 15 minutes or until the veggies are tender.
- Add the beans, garlic, and as much of the greens as you can fit in the pot.
- Cover and wait a few minutes for the greens to wilt – when there is room, add more greens until it is all incorporated.
- Season to taste with pepper.
- Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese.
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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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