Gazpacho

This chilled Spanish soup is a refreshing and healthy option, perfect for hot summer days. Blending ripe tomatoes, cucumbers, bell peppers, onions, garlic, and a touch of sherry vinegar, this gazpacho is packed with flavor and nutrients. The addition of cannabis-infused olive oil adds a relaxing element, creating a uniquely enjoyable culinary experience. Remember to dose carefully and enjoy responsibly!

Yields: 6-8 servings Prep Time: 25 minutes Chill Time: At least 2 hours (or overnight)

Ingredients:

• 2 pounds ripe tomatoes, roughly chopped
• 1 cucumber, peeled, seeded, and roughly chopped
• 1 red bell pepper, seeded and roughly chopped
• 1/2 red onion, roughly chopped
• 2 cloves garlic, minced
• 1/4 cup red wine vinegar (or sherry vinegar)
• 1/4 cup regular olive oil
• 2-4 teaspoons cannabis-infused olive oil (start with less, adjust to desired potency and tolerance)
• 1 cup tomato juice (or vegetable broth)
• Salt and freshly ground black pepper to taste
• Optional Garnish: Diced cucumber, bell pepper, red onion, croutons, fresh herbs (parsley, cilantro)

Equipment:

• Blender or food processor
• Large bowl
• Measuring cups and spoons

Instructions:

1. Blend the Vegetables: In a blender or food processor, combine the tomatoes, cucumber, bell pepper, red onion, garlic, and red wine vinegar. Blend until smooth.
2. Add Liquids: With the blender running on low, slowly drizzle in the regular olive oil, then carefully add the cannabis-infused olive oil. Continue blending until the oils are fully incorporated. Add the tomato juice (or vegetable broth) to reach your desired consistency.
3. Season: Season the gazpacho with salt and pepper to taste. Be sure to taste and adjust seasoning as needed.
4. Chill: Pour the gazpacho into a large bowl, cover, and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to meld.
5. Adjust Consistency (if needed): After chilling, the gazpacho may thicken. If necessary, add a little more tomato juice or water to reach your desired consistency.
6. Serve: Ladle the chilled gazpacho into bowls and garnish with diced cucumber, bell pepper, red onion, croutons, and fresh herbs, if desired.

Dosage Notes:

• Important: Determining the precise THC content per serving is crucial for safe consumption. This recipe is very difficult to accurately dose, so begin with very small amounts of infused oil. It's better to make multiple small batches adjusting the infused oil, than waste a full batch.
• Start Low: Begin with a very small amount of cannabis-infused olive oil. Err on the side of caution.
• Calculate Potency: If you know the THC content of your infused oil, you can calculate the approximate dosage per serving. Remember that this is an estimate, and individual responses to edibles can vary widely.
• Individual Tolerance: Consider the tolerance of your guests or yourself. Adjust the amount of infused oil accordingly.
• Wait Time: It can take 30 minutes to 2 hours to feel the effects of cannabis edibles. Do not consume more within this timeframe.

Tips & Variations:

• Bread: Some traditional gazpacho recipes include a slice of stale bread soaked in water. You can add a slice of bread to the blender for a thicker consistency.
• Spice: Add a pinch of cayenne pepper or a small piece of jalapeño pepper (seeded) for a bit of heat.
• Sherry Vinegar: Sherry vinegar adds a unique flavor that is traditional in gazpacho.
• Strain: For a smoother gazpacho, strain the mixture through a fine-mesh sieve after blending.