How to make homemade marijuana-friendly gazpacho

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This recipe adds a twist to a long-held Spanish traditional dish

Gazpacho is originally from Andalusia and, more specifically, from the old peasants and day laborers. They used the dried bread from the previous days, soaked it in water and squeezed it by hand. They then mixed it with tomatoes also, squeezed by hand, crushed garlic in a mortar, salt, oil, vinegar and, if they had them at hand, some chopped vegetables, especially cucumbers and peppers. Little by little, other products entered the scene, such as marijuana, which is about to be a special guest. This cannabis-friendly recipe will certainly make your weekend take a positive turn.

To get started you need to get the following:

5 medium tomatoes, 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 t garlic, minced
1 can tomato or V8 juice, 12 ounces
1/4 C red wine vinegar
2 T cannabis-infused oil see
1/2 t salt or to taste
3/4 t pepper or to taste

When you have everything on hand and ready to use, start by chopping the cucumber, tomatoes, and bell pepper by hand or with a food processor. Add the minced garlic and jalapeño, if using, along with the tomato or vegetable juice, red wine vinegar and cannabis-infused oil. Stir well to combine and integrate all ingredients.

Once that is complete, season to taste with salt and pepper. Serve cold and enjoy a dish with incredible flavors. The workers of the time drank gazpacho to endure the long working days, first in the fields and later in the factories. Follow these steps by adding marijuana and you will see how your days will take an unexpected turn.