Add a little spice to your menu with this kicked up Gazpacho recipe. Gazpacho is a popular cold soup dish in the summer and by adding raw cannabis juice to it, it might just become one of your favorite raw cannabis recipes for use year round. This recipe will have you making gazpacho like a chef.
½ cup juiced raw cannabis
1 large garlic clove, smashed and minced
2 tsp. Worcestershire sauce
1 tsp. balsamic vinegar
¼ cup olive oil
1 cup peeled and chopped cucumber (use a seedless cucumber for easier preparation)
½ cup red onion finely chopped
1 green chile (jalapeno, serrano or poblano)
¼ cup red bell pepper chopped
¼ cup yellow or orange bell pepper chopped
1 ½ pounds ripe tomatoes peeled, seeded and chopped fine
½ tsp freshly ground black pepper
2 tablespoons fresh basil, ripped by hand or chiffonade
1 teaspoon sea salt
Tomato juice; as needed
How it’s done:
- Set a soup pot on the stove and fill it half way with water. Make an “X” on each tomato and place it in the pot. Turn it onto high and bring it to a boil. Blanch the tomatoes for 20 seconds. Place in an ice bath and peel. Remove the core and the seeds of each tomato. Peel the tomatoes into a mesh strainer. Press the contents through the strainer to gather the juice. Add tomato juice to make the volume 1-cup.
- Chop the tomatoes into a fine dice. Place them into a large bowl with the juice. Begin adding all of the rest of the ingredients to the bowl and mix. Taste for seasoning and adjust as needed.
- This will look chunky, but take 1 ½ cups of the contents of the bowl (chunks) and puree it in a blender until smooth. Add this back to the bowl, mix and allow it to refrigerate for 2-hours.
- Garnish with fresh basil and sour cream or crème fraiche.