15 minutes

Cooking Time

40 minutes


4 servings

Good For

Dinner, Lunch

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
  • 4 red Romano peppers, trimmed, halved and de-seeded
  • 1 tbsp coconut oil
  • 1 red onion, finely chopped
  • 2 carrots, peeled and finely chopped
  • Half a courgette, finely chopped
  • 1 clove of garlic, crushed or finely chopped
  • 2 tbsp tomato puree
  • 400 grams minced lamb
  • 1 sprig rosemary
  • 1 bay leaf
  • Chicken or vegetable stock
  • Sea salt and black pepper
  • 50g goat’s cheddar, grated (optional)


  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 frying pan and sauté over a medium heat.
  2. Add the onions, carrots, courgette and garlic, adding a pinch of salt to stop them burning and cook the vegetable mixture slowly for ten minutes until softened.
  3. Push the veg to one side of the pan, then add the mince and cook, breaking it up with a spoon, until brown all over, before mixing it with the vegetables.
  4. Season with salt and pepper and add enough stock (or water) just to loosen the sauce a little.
  5. Add the rosemary, bay leaf and tomato puree, stir through and leave to simmer gently for 30 minutes or until the mixture has reduced and become less liquid.
  6. While the meat is cooking, pre-heat the oven to 175 degrees C.
  7. When the meat mixture is ready, fill the pepper halves and place into the oven for 20 minutes.
  8. Then remove from the oven, sprinkle with the grated cheese if using, and put back into the oven for 10 minutes.
  9. Serve with new potatoes, rice or quinoa, and a colourful, crunchy salad.



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