How To Make Heirloom Tomato Gazpacho
For the best flavor and presentation make this healthy Spanish chilled vegetable soup with a variety of different heirloom tomatoes, mixing red, yellow, orange, green and even purple varieties. If you can’t find heirlooms (or if they’re too expensive), find the best locally grown vine ripened tomatoes you can and the gazpacho will still be delicious. Makes 6 cups, 1 cup per serving.
5 medium fresh ripe tomatoes
1 medium cucumber, peeled and seeded
1 medium yellow, orange or red bell pepper
1 or 2 jalapeño peppers, cored, seeded and minced (optional)
1 teaspoon minced garlic
1 can (11 1/2 to 12 ounces) of tomato juice
1/4 cup sherry or red wine vinegar
1/4 cup Cannabis Infused Olive Oil*
Salt and black pepper to taste
Roughly chop (or use a food processor) tomatoes, cucumber and bell pepper. Stir in minced garlic. jalapeño (if using), tomato or vegetable juice, vinegar, and Cannabis Infused Olive Oil. Stir well to combine and integrate all ingredients. Season to taste with salt and pepper. Serve cold. Leftovers will keep for a day in the refrigerator.
Courtesy of the fine people at freeculturemag.com
