Dr Jenna Macciochi says: “A delightful fusion of Mediterranean spices and immune-nourishing ingredients, all beautifully melded into a refreshing chilled soup that is not only delicious but supports your well-being against the challenges of the summer sun.
“This dish is gluten-free, dairy-free and vegan too. The best bit is that it’s not only tasty but packed with ingredients from the well-studied anti-inflammatory Mediterranean diet.”
Ingredients
Extra virgin olive oil
½ red onion sliced
2 cloves garlic
10 medium tomatoes or equivalent cherry tomatoes
½ cucumber
½ yellow pepper
3 sticks celery
1 tbsp tomato puree
½ tbsp harissa
1 slice of halloumi cubed
Fresh Mediterranean herbs (I use parsley, marjoram and oregano)
Slice tomatoes and onion, coat with a little olive oil, dried herbs, salt and pepper and lay out on a baking tray.
Roast in the oven for 20 min and set aside to cool.
Blend all ingredients (leaving aside some of the red onion for garnish) and chill in the fridge. For the best taste, leave in fridge for 24 hours before serving.
Serve the soup chilled topped with the roasted onions, roasted halloumi, a drizzle of extra virgin olive oil or black seed oil and fresh basil. Enjoy!
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About Dr Jenna Macciochi
Dr Jenna Macciochi is an immunologist, author and science expert on how lifestyle shapes immunity. With more than 20 years in research, she simplifies science to help people live well and age strong.
She integrates her extensive academic knowledge with practical experience, guiding individuals and businesses in the wellness and performance sectors. She is the author of three seminal books: Immune to Age: The game-changing science of lifetime health (John Murray One, 2025) Immunity: The Science of Staying Well (Harper Collins, 2020) and Your Blueprint for Strong Immunity (Yellow Kite, 2022). Her books combine cutting-edge research with practical advice, making them essential reads for anyone looking to live a healthier life.
