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
- 450g Plain Greek Yogurt, Organic
- 1 Cucumber, Peeled & Chopped
- ½ cup Fresh Parsley, Finely Chopped OR 2 tbsp dried parsley
- ¼ cup Fresh Mint, Finely Chopped OR 1 tbsp dried mint
- 1 Small Onion, Finely Chopped
- 2 Gloves Garlic, Minced
- 1 tsp Ground Black Pepper
- 2-3 cups Garbanzo Beans (Chickpeas), Rinsed & Drained
- 1 Medium Onion, Finely Chopped – Red for colour or yellow for flavor
- 2 Cloves Garlic, Minced
- ¼ cup Fresh Parsley, Finely Chopped OR 1 tbsp dried parsley
- 2 tsp Ground Cumin
- 1½ tsp Ground Coriander Seed
- ½ tsp Chili Powder
- ½ tsp Paprika
- ¼ tsp Ground Black Pepper
- 2 tbsp Gluten Free Flour, Chickpea flour is a great choice for this recipe!
- Grape Seed Oil
- Salad of choice – romaine lettuce, tomatoes, cucumber, radish, lemon slices etc.
- 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
- Combine all tzatziki ingredients in a mixing bowl, cover and chill for at least 1 hour
- While the tzatziki is chilling, preheat oven to 190°C (375°F).
- Blend falafel ingredients in food processor or blender to create “dough.” Try not to over blend as this will make the dough sticky and hard to shape.
- Lightly coat baking sheet with grape seed oil
- Place falafel balls on to baking sheet and place in over for 10 minutes.
- Remove from oven and flip and bake for an additional 10 minutes.
- While these are cooking, start preparing the falafel salad
- Once falafel are done baking, allow to cool while you plate up the salads.
- Add cooled falafel to salad, add a generous dollop of tzatziki and enjoy!
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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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