Too hot to cook? Aside from a little preparatory chopping, this gazpacho couldn’t be easier to make. Infuse with a lemony sativa for a great appetizer or main course.
?1 cucumber, peeled and chopped
?2 poblano peppers, chopped
?3 ripe yellow tomatoes, chopped
?1/8 cup chopped white onion
?1 avocado, chopped
?1 cup vegetable stock
?1 teaspoon freshly squeezed lemon juice
?2 tablespoons cannabis-infused extra-virgin olive oil
?¾ cup parsley
?1 clove garlic
?1 teaspoon salt
☕️Fine mesh sieve or coffee filter and colander
Combine all ingredients in blender or food processor and blend until smooth.
Press through sieve or colander lined with coffee filter and press firmly to get all the juice through. Discard or compost solids.
Refrigerate for at least 2 to 3 hours before serving.
To serve, pour into small cups and garnish as desired. Enjoy!