Cool, colourful and naturally packed with goodness.
This classic Spanish-inspired gazpacho is summer in a bowl. Made almost entirely from fresh vegetables, herbs, lemon and extra-virgin olive oil, it is a refreshing way to add a variety of vitamins, minerals, antioxidants and fibre to your day. Finished with beautifully arranged boiled eggs, it also provides a boost of protein, making it a more satisfying and nourishing dish.
Serves: 4
Prep time: 15 minutes
Chill time: 1–2 hours
Ingredients:
- 5 ripe tomatoes, roughly chopped
- 1 cucumber, peeled and chopped
- 1 red pepper, deseeded and chopped
- 1 green pepper, deseeded and chopped
- 1 small onion, roughly chopped
- 1 garlic clove
- 1–2 carrots, peeled and chopped
- 2 tablespoons extra-virgin olive oil
- Juice of 1 lemon
- Salt, to taste
- A small handful of fresh mint
- A small handful of fresh coriander
- A splash of cold water, if needed
- 2–4 boiled eggs, depending on size, peeled and cut in half
Method:
1. Roughly chop the tomatoes, cucumber, peppers, onion and carrots. There is no need for perfect chopping as everything will be blended.
2. Add the vegetables, garlic, mint and coriander to a blender. Add the olive oil and lemon juice.
3. Blend until smooth and creamy. Add a little cold water if the soup is too thick.
4. Season with salt to taste and blend briefly once more.
5. Transfer to a jug or bowl, cover and refrigerate for at least 1–2 hours. Gazpacho is best served thoroughly chilled.
6. Once chilled, pour the gazpacho into serving bowls.
7. Cut the boiled eggs in half and carefully place them on top of the gazpacho, yolk-side up, creating an attractive decorative finish.
8. Finish with a drizzle of extra-virgin olive oil, fresh mint or coriander and, if desired, a little finely diced cucumber or pepper.
Why it’s good for you:
Tomatoes provide vitamin C, potassium and lycopene, an antioxidant naturally found in red and pink fruits and vegetables.
Red and green peppers are rich in vitamin C and provide a range of beneficial plant compounds, while carrots contribute beta-carotene, which the body can convert into vitamin A.
Cucumber, tomatoes, peppers and carrots also provide water and fibre, making this a naturally light and refreshing dish.
Extra-virgin olive oil provides predominantly monounsaturated fat.
Garlic and onion add flavour alongside beneficial plant compounds.
The boiled eggs add protein, helping to make the soup more filling and satisfying. Eggs also provide important nutrients including vitamin B12, selenium and choline.
Because the vegetables are served raw, there is no lengthy cooking process, helping to keep this recipe fresh, vibrant and simple.
Magazine tip: For an elegant presentation, arrange the halved boiled eggs carefully on top of each bowl just before serving. The bright golden yolks contrast beautifully with the rich red gazpacho, fresh herbs and colourful vegetables, making this healthy soup as attractive as it is delicious.
