This chilled summer soup recipe for Cannabis Gazpacho is super quick and easy to make, is low calorie and relatively low carb too.
Make the cannabis gazpacho a few hours ahead of time in order to allow the flavors to blend. Leftovers will keep in the fridge for up to 2 days.
Cannabis Gazpacho Textures
People have different preferences when it comes to textures of gazpacho. The photos on this page show one that is more puréed, and one that was left more chunky. There is no right or wrong answer, so make your gazpacho to what looks good to you. The only difference is a few extra seconds in the food processor.
What is Gazpacho?
There are many versions of gazpacho, a classic Latin chilled soup. My cannabis infused gazpacho is modeled after the classic version, but an internet recipe search will brings up MANY variations that you could also adapt to cannabis cooking.
Ingredients for Cannabis Gazpacho
For the best flavor make this healthy Spanish chilled vegetable soup in the height of summer when tomatoes are at their finest.
Of course the other ingredients such as cucumbers and peppers will also be in season, but tomatoes are the star of this dish, so their quality and ripeness is most important.
How to Add Cannabis to Gazpacho
I like to use infused oil to add the cannabis to this recipe. Olive oil or any type of neutral flavored oil will work well. If you don’t already know how to make cannabis infused oil, my 4 Foolproof Ways to Make Cannaoil tutorial will give you the lowdown.
You could alternately dissolve some hash oil or cannabis concentrate in a small amount of oil, in order to make it easier to evenly mix in, then use this mixture to medicate the Cannabis Gazpacho recipe.
About the dosage for the Cannabis Gazpacho recipe
Assuming you used cannaoil to medicate this recipe, each of the 6 serving will have about 25 mgs THC, IF you used cannabis with 10% THC and used a half ounce (14 grams) to make 1 cup of oil.
In order to adjust the dosage up or down to meet your personal needs and to reflect the strength of the marijuana you are cooking with and the amounts you used to make your cannaoil, be sure to take my FREE 10 minute online Dosing Class that will teach you how to do it. An even better idea is to use my handy dosage calculator tools that do all the math for you (see below).
Cheri's Dosage Calculators
Perfect dosing every time, even when not cooking with lab tested weed. Easy to use!
- Food Processor optional
- 5 tomatoes medium, ripe
- 1 cucumber medium, peeled and seeded
- 1 bell pepper medium, yellow, red, or green
- 2 jalapeño peppers cored, seeded, and minced, optional, use more or less to taste
- 1 teaspoon garlic minced
- 1 can tomato or V8 juice 12 ounces
- 1/4 cup red wine vinegar
- 2 tablespoons cannabis infused oil see notes above
- 1/2 teaspoon salt or to taste
- 3/4 teaspoon pepper or to taste
- Roughly chop (or use a food processor to roughly chop) tomatoes, cucumber, and bell pepper.
- Stir in minced garlic and jalapeno, if using, tomato or vegetable juice, red wine vinegar, and cannabis infused oil. Stir well to combine and integrate all ingredients. Season to taste with salt and pepper.
- Serve cold.