Stoner’s Gazpacho Soup
|Prep. Time||Cooking Time||Ready In Time|
|20-30 mins||15-25 mins||35-55 mina|
How to make Stoner’s Gazpacho Soup?
5 chopped fresh tomatoes
1 chopped red bell pepper
1 peeled and seeded cucumber
2 seeded and minced jalapeno peppers
1 teaspoon minced garlic
¼ cup Canna Oil
¼ cup red wine vinegar
6 ounces (170 grams) canned tomato juice
In a blender or food processor blend together tomatoes, bell pepper, and cucumber. Keep mixing until the soup has the consistency you prefer.
Combine garlic in the tomato, cucumber and bell pepper blend.
In another bowl blend well together jalapeno peppers, Canna Oil, red wine vinegar, and canned tomato juice.
Add salt and pepper according to your preferences.
In the blender or food processor, mix together both mixtures (blend together the vegetable mixture with the Canna Oil mixture).
Put gazpacho in the refrigerator and let it chill.
Serve and enjoy!