Culinary Cannabis

@golaj

Ganja Gazpacho Story

Hello Everyone,

Thanks for stopping by today to talk about my cleverly titled (at least in my mind) recipe for Gazpacho.  My husband often complains that I tell embarrassing stories about him in my blog.  Well, today, I’m turning the tables on myself and telling a silly story about myself.

Here goes:  I can’t order Gazpacho in restaurants since I always have a very hard time pronouncing it.  Most of the time it comes out as “Gestapo” – you know, the Nazi German police organization.  Not the same thing at all.  It’s even funnier when you know my husband refers to me as the vocabulary police since I often correct his pronunciation.  ( Although he sometimes mispronounces words just to see me cringe) 9pThere you go – you have gotten my deepest, darkest secret from me!  Oops…I guess kinda told another silly story about Patrick.

This recipe is fairly mild version.  If you like spicy food, feel free to increase the number of chili peppers in the recipe or use a spicier pepper such as a serrano.  If you are like my mom and find Campbell’s Tomato Soup too spicy, use a poblano or even a bell pepper.

Ganja Gazpacho Recipe

2 lbs tomatoes, cored, seeded and rough chopped  

½ – ¾ c tomato juice

½ c rough chopped yellow or red onion

¾  c  cucumber, peeled, seeded and rough chopped

2 cloves garlic, smashed

1 Anaheim chili, rough chopped

Juice of 1 lime

2 T sherry vinegar

2 T Worchester sauce

½ c infused olive oil

Salt and pepper to taste

For garnish:  extra olive oil, small diced cucumber, diced tomato, avocado, basil leaves, croutons.  

Add all ingredients, except olive oil  to blender pitcher.  Blend until liquified.  

Stream in olive oil with machine running.  Continue to blend for an additional minute or two.

If desired, strain soup through fine mesh strainer for a smoother soup.

Refrigerate for at least 6 hours before serving.

As always with cannabis infused food start with a small serving till you learn your tolerance level. Keep out of reach of children and pets.

Culinarily Yours in cannabis,

Mary Ann

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