15 minutes

Cooking Time

40 minutes


4 servings

Good For

Lunch, Recipes, Snacks

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


  1. Top and tail the cucumber and cut into quarters, removing the seeds. Put in a blender
  2. 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
  3. 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
  4. Coarsely chop the spring onions and garlic and add to the blender with the cucumber, tomatoes and peppers
  5. 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.
  6. Serve into bowls, crumbling an egg onto each bowl for extra protein
  1. Heat the oil in a large soup pot over low heat.
  2. 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.
  3. Cover, lower the heat to a simmer, and cook 15 minutes or until the veggies are tender.
  4. Add the beans, garlic, and as much of the greens as you can fit in the pot.
  5. Cover and wait a few minutes for the greens to wilt – when there is room, add more greens until it is all incorporated.
  6. Season to taste with pepper.
  7. Serve hot, topped with a grating of nutmeg and a sprinkling of Parmesan cheese.



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