By Steven Voser


Gazpacho is a Spanish soup dish traditionally served in summer. It’s made with cool cucumbers, fresh peppers, and delicious tomatoes (among other ingredients), and is usually served cold.

Besides being delicious, gazpacho is actually really simple to make. Below, we’ll share one of our favourite gazpacho recipes, made with homemade cannabis oil. Because, you know, what doesn’t taste better with weed in it?

Serves: 4 people

Ingredients For Cannabis-Infused Gazpacho


  • 2 big bell peppers (1 red and 1 green)
  • 6–8 ripe tomatoes
  • ¼ cucumber
  • ½ red onion
  • 1 clove of garlic
  • 1 mild chili (optional)
  • 1 piece of stale bread
  • 1 tsp ground cumin
  • 5 tbs vinegar (any dark sherry vinegar works great)
  • ¾ cup of cannabis-infused extra virgin olive oil (recipe below)
  • Salt and pepper
  • 1 glass of water


  • Oven
  • Baking tray
  • Pan
  • Mason jar
  • Mesh sieve
  • Cheesecloth
  • Spoon
  • Knife
  • Cutting board
  • Blender
  • Bowls


This is probably the hardest part of this recipe, and it’s still dead simple. To make your cannabis oil, you’ll need:

  • ¾ cup of good-quality extra virgin olive oil
  • 6.5g of ground cannabis
  1. Start by decarboxylating your cannabis. To do this, spread it out on a lined baking sheet and bake at 120°C (roughly 250°F) for about 25 minutes. Next, transfer it to a mason jar and combine with your olive oil. If you like, add ¼ soy or sunflower lecithin powder to help keep the oil from separating over time.
  2. Next, you’ll want to cook your oil to speed up the infusing process. To do this, fill a pan halfway with water and bring it to a simmer. Now, place your mason jar containing the oil and cannabis into the water bath and cook for roughly 1hr, stirring regularly.
  3. Finally, strain your oil first through a mesh sieve and then through a cheesecloth. Then, get ready to proceed with our awesome gazpacho recipe (it only gets easier from here).

Cooking Cannabis-Infused Gazpacho


  1. Prepare your veggies. All you need to do is seed your peppers and chili, peel your onion, then roughly chop everything except your garlic clove. That can go in whole. If you want to tone down the garlic flavour in your gazpacho, try removing the inner germ from your clove. This can help remove that strong, garlicky aftertaste.
  2. Chop your bread into 1cm cubes. The bread will help give the soup a bit more body and depth.
  3. Place all your veggies and bread into a blender.
  4. Add in your vinegar, water, and seasonings. Then, add your cannabis oil, but make sure to save some for garnishing.
  5. Pulse the blender until you’re left with a thick, smooth soup.
  6. Taste your gazpacho and season if required.
  7. Transfer to a bowl or jar and let cool in the fridge for about 30 minutes.
  8. Serve in soup bowls


To really make your gazpacho stand out, don’t forget to garnish. You can garnish your gazpacho anyway you want, but we like to do it with a few croutons, some finely chopped veggies (tomatoes, cucumbers, and peppers), and a nice drizzle of cannabis oil.

If you want to step things up a little further, consider slicing your cucumber into long, thin slices using a mandolin. They look great as a garnish along with some toasted pine nuts and chopped tomatoes.

Gazpacho Cooking


As you can see, gazpacho is really easy to make. But that doesn’t mean it has to be boring to cook. Here are some other delicious ingredients you can include:

  • Fine herbs (basil, rosemary, and thyme all work really well).
  • Different tomato and pepper varieties. Heirloom or cherry tomatoes are a great, natural way to sweeten your gazpacho.
  • If you find your tomatoes aren’t ripe enough and have left your soup a little acidic, try balancing that with a teaspoon of honey.
  • A few sprinkles of watercress look great as a garnish on gazpacho.

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