Stoner’s Gazpacho Soup
|Ready In Time
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!