Recipe for Cannabis-Infused Gazpacho
Indulge in tomato season with our ECO-Infused Gazpacho recipe. Read to the end for savory and sweet twists on this crowd-pleasing dish!
INGREDIENTS
2lbs in-season tomatoes, halved and box-grated (to remove the skin)
1 Anaheim pepper, diced
1 small cucumber, peeled and diced
1 small yellow or white onion, peeled and diced (or two shallots)
2 cloves of garlic, diced
2 tsp red wine vinegar
2 tsp salt
1/2 cup extra virgin olive oil
Farmer’s Friend Edible Cannabis Oil of your choice
INSTRUCTIONS
Heat half of the olive oil in a small saucepan over medium heat. Add 1 gram of FFE Edible Cannabis Oil.
Stir to combine, and keep warm on low/medium heat.
Use a blender to achieve a smooth purée of the remaining vegetable ingredients- 2-3 minutes.
Remove the ECO/olive oil from heat. Add the remaining olive oil that hasn’t been heated.
Slowly drizzle combined olive oil into the veggie mixture and blend for a minute more.
Press through a fine mesh sieve if you prefer a silkier consistency.
Refrigerate a minimum of 24 hours before serving.
In addition to serving as a chilled soup, this recipe is delicious tossed with raw shrimp or cubed fish and a squeeze of lime for a ceviche!
For a sweeter option, use ripe peaches instead of tomatoes. All other ingredients remain the same in this refreshing alternative.