Cannabis Gazpacho

Ingredients

• 800 g 28.2 oz ripe tomatoes
• 1 piece 1 piece cucumber
• 1 piece 1 piece green bell pepper
• 1 clove 1 clove garlic
• 3 tbsp 3 tbsp cannabis olive oil
• 2 tbsp 2 tbsp sherry vinegar
• 1 tsp 1 tsp sea salt
• 2 slices 2 slices white bread (soaked)
• 150 ml 10.1 tbsp ice water

Instructions

1. 1
   Quarter tomatoes, peel and dice cucumber, remove seeds from bell pepper. Peel garlic.
2. 2
   Soak bread in a bit of water, squeeze out.
3. 3
   Place all vegetables, bread, garlic, vinegar, and salt in blender. Puree finely.
4. 4
   Slowly drizzle in cannabis olive oil while blending — like making mayonnaise.
5. 5
   Strain through a fine sieve for extra creamy texture (optional).
6. 6
   Thin with ice water to desired consistency. Chill for at least 2 hours.
7. 7
   Serve in chilled bowls. Drizzle with olive oil, garnish with croutons and chopped herbs.

Pro Tips

• Gazpacho cold = cannabis olive oil fully preserved. No heating needed — ideal!
• The riper the tomatoes, the better. Use tomatoes from the garden or farmer's market.
• 24 hours in the refrigerator makes it even better — flavors blend together.

Nutrition (estimated per serving)

Based on category averages. THC content depends on your strain and infusion method.

Goes Well With

Cannabis Coronation Chicken Recipe — Classic British Infused Sandwich

25 min

Cannabis Grilled Cheese Sandwich — Golden, Buttery American Classic

13 min

Cannabis Sweet Potato Casserole — Thanksgiving Infused Side Dish Recipe

1 hr 5 min

Cannabis Poutine Recipe — Canada's National Dish with Infused Gravy

55 min

Cannabis Tourtière — Traditional Québec Spiced Meat Pie Recipe

1 hr 40 min

Cannabis Chicken Quesadilla with Zen Oil

20 min