In this video, Alexia guides you through a refreshing cannabis-infused Andalusian gazpacho recipe, perfect for a light meal.
Hello everyone! My name is Alexia and I welcome you to our Pevgrow cooking channel.
The recipe I have for you today is super light and it’s perfect for when you’re craving something refreshing. We’re going to prepare an Andalusian gazpacho, but with cannabis, of course! So if that sounds good to you, I’ll show you the ingredients and we’ll get to work.
These are the ingredients we will need to prepare our cannabis Andalusian gazpacho:
- 600 g of crushed tomatoes
- A piece of red pepper
- A piece of green pepper
- Half a cucumber
- A small piece of onion
- A clove of garlic
- Salt to taste
- Cannabis olive oil (prepared with the Pepsi strain)
It’s important to remember to decarboxylate your marijuana before any recipe. Another little trick I have is to peel the peppers beforehand because sometimes the skin is a bit thick, and we always find it when drinking the gazpacho, which can be uncomfortable. So if you don’t want that to happen, remember: you need to peel them first!
Next, we add the garlic, cucumber, onion, red pepper, and green pepper, and we’re going to blend this first. After that, we’ll add the tomatoes, four tablespoons of cannabis olive oil, and of course, a splash of vinegar. I would add a little bit of cold water to make it easier for you.
With your permission, I’m going to have my little gazpacho and see how it turns out! I hope you decide to make this recipe.
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