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August 21, 2013

Delectable Mango-Avocado Gazpacho.

On a hot day there is nothing better than cold, delectable soup to refresh the palate.

Given my love of mango and avocado this gazpacho is one of my most beloved soups.

Delectable Mango-Avocado Gazpacho

  • 2 cups diced fresh mangoes
  • 2 cups freshly squeezed orange juice, plus 5 drops of wild orange essential oil
  • 1 cup chopped cucumber, peeled and seeded
  • 1 small red, orange, or yellow bell pepper, seeded and chopped
  • 1 small jicama, diced
  • 1 small serrano chili pepper, seeded and minced
  • 3 tablespoons fresh lime juice, plus 3 drops of lime essential oil
  • 2 tablespoons chopped fresh cilantro (basil or mint are good as well)
  • 1 – 2 tablespoons cold pressed organic extra-virgin olive oil
  • 2 cloves garlic, minced
  • Himalayan sea salt and freshly ground black pepper
  • red onion, chopped, for garnish
  • avocado, sliced, for garnish
  • 3 drops of cilantro essential oil

Puree all ingredients together in a Vitamix or a blender. If you want chunkier soup, you can leave some of the chopped mango, cucumber, jicama, peppers, etc aside and place into the soup along with the garnish.

I have just given you my favorite summer soup recipe.  I’d love to hear from you. What soups do you love? Have you tried this one yet? Please leave your comments in the box below.

And if you think one of your friends will like this recipe too, please share it on FB, Pinterest and Twitter!

XO,

Hayley

P.S. Not all essential oils are edible. I use therapeutic grade essential oils.

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Ed: Sara Crolick

{Recipe adaptation and photo credit: rawfoodrehab}

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