Enjoy this really delicious and filling summer gazpacho. Not your typical gazpacho as this has salty olives, chickpeas and is enhanced with essential oils for an extra kick of flavor!
Pour the following into a large bowl:
46 oz/1274 ml tomato juice
15 oz/425 gm frozen or fresh cooked corn
15 oz/425 gm garbanzo beans
30 pitted black olives (optional)
16 oz/454 gm medium size fresh tomatoes, diced
29 oz/822 gm fire-roasted diced tomatoes with green chiles
1/2 large yellow pepper, diced
1/2 large red pepper, diced
1/2 large poblano pepper, diced
1 large cucumber, peeled and diced small
In a saucepan over low heat add the following:
1/4 cup/113 gm honey
20 drops Lemon (Citrus limon) essential oil
3 drops Black Pepper (Piper nigrum) essential oil
Remove from heat and add the following:
1 1/2 teaspoons salt
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
1/2 teaspoon coriander
Mix the spices and essential oils well, then add to the tomatoes and peppers. Mix well and serve chilled.
Kris Wrede is an Aromatic Alchemist offering classes in aromatherapy and cooking with essential oils. Her fabulous recipes and guidelines for cooking with essential oils can be seen in several issues of the International Journal of Professional Holistic Aromatherapy. This recipe appears in the Summer 2013 issue of the IJPHA. To subscribe, visit http://www.ijpha.com.
Image: Lora Cantele
Disclaimer The editor/publisher does not accept responsibility for the opinions, advice, and recommendations of its contributors. Furthermore, the IJPHA accepts no responsibility for any incident or injury to persons or property resulting from the use of any method, products, instructions or ideas contained within this publication.