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)
- 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 frying pan and sauté over a medium heat.
- 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.
- 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.
- Season with salt and pepper and add enough stock (or water) just to loosen the sauce a little.
- 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.
- While the meat is cooking, pre-heat the oven to 175 degrees C.
- When the meat mixture is ready, fill the pepper halves and place into the oven for 20 minutes.
- Then remove from the oven, sprinkle with the grated cheese if using, and put back into the oven for 10 minutes.
- Serve with new potatoes, rice or quinoa, and a colourful, crunchy salad.
FREE 15 MINUTE CONSULTATION
GET OUR NEWSLETTER
Receive FREE Health tips, Recipes and More
The London Clinic of Nutrition is a multi-disciplined health practice offering personalised nutritional medicine and naturopathy using the functional medicine approach.
100 Seymour Place
020 3332 0030