Prep Time: 45 minutes

Swing by the store on your way home and pick up these simple ingredients to enjoy a light and refreshing meal during one of these gorgeous Seattle summer evenings. In this recipe, cannabis infused olive oil can be used in two components of the dish – the croutons and the dressing.


2 pounds tomatoes (cored, seeded, and coarsely chopped)
2 cucumbers (peeled, halved, seeded, and sliced)
1 orange bell pepper (peeled, seeded, and coarsely chopped)
1 yellow bell pepper (peeled, seeded, and coarsely chopped)
3/4 sweet onion, finely chopped
1-3 cloves garlic crushed
6 tablespoons sherry vinegar
1 tablespoon salt
1/2 teaspoon ground pepper
1/2 teaspoon chili pepper
32 ounces tomato juice
1/3 cup olive oil

3-5 cloves crushed garlic
1/4 cup olive oil
1/4 teaspoon salt
1 loaf baguette cut into 1/2-inch cubes

1/3 cup sour cream
2-3 tablespoons olive oil
4-6 finely chopped chives

Cannabis Infused Olive Oil

16 ounces olive oil
¼ ounce cannabis

Cannabis Infused Olive Oil
– Finely grind up cannabis. Coffee grinders work great – but make sure to wash it out after!
– On low heat add ground cannabis and oil to a pan and mix well with a metal whisk.
– Keep heat medium-low. If you see bubbles, decrease the heat; be very careful not to burn the cannabis.
– Stir frequently every 5-7 minutes, for about an hour. Never leave it unattended.
– To strain the cannabis from the olive oil, place a coffee filter in a clean mason or glass jar and pour the contents of the pain.
– Store at room temperature. Be sure to keep out of direct sunlight.

– Peel, seed and finely chop all of your vegetables and add them all to a large bowl.
– Add salt, vinegar and spices. Stir well then let it sit for 15-20 minutes.
– Then, stir in tomato juice and olive oil.
– Put the ingredients into a blender (we suggest something along the lines of a Cuisinart of Bullet) until smooth and serve immediately.
– Or, store the mixture in the fridge until you are ready to serve.

– Preheat oven to 425°F
– Cut bread into cubes and toss in a bowl with olive oil, garlic and salt.
– Place cubes on sheet pan in the oven for 10-15 minutes or a golden color is achieved. Make sure to check often, the bread can quickly begin to burn.

– In a small bowl mix olive oil, sour cream and chives.
– Store in refrigerator until ready to serve.

Quick tip! For the best flavor and color of gazpacho, we recommend waiting to puree the soup until just before serving.

Pour blended soup into a bowl and garnish with dressing and croutons. Enjoy alone or as an appetizer!

5/5 (2 Reviews)