SWEET CORN GAZPACHO

 
 

SWEET CORN GAZPACHO


The concept of a cold soup can be

intimidating and confusing to a lot

of people, but when done right, this

Spanish classic will blow your mind.

Nothing better than a refreshing

appetizer on a hot summer day to

build up your appetite for main course!

INGREDIENTS


2 Ears of corn

1 Yellow tomato

1 Yellow bell pepper

2 Cloves of garlic

1 Small white onion

½ Lemon

½ Jalapenos

150 ml White wine vinegar

40 mg Cannabis olive oil

¼ Cup of Extra Virgin Olive Oil

Cilantro for garnish

½ Teaspoon Kosher salt

Black pepper

STEPS

Add the corn, tomato, bell pepper,

garlic, onion, jalapenos and salt to

a mixing bowl and mix thoroughly

using your hands and making sure

everything gets a good rub of salt.


The classic Spanish way to do it,

is to leave your bowl out to sit on

the counter for 3-4 hours, but if in

a hurry, half an hour is fine.


Add everything to a food blender

and blitz until smooth and homogenous,

add the cannabis oil, olive oil,

white wine vinegar and lemon juice

gradually while blending.


Garnish with fresh cilantro leaves,

corn and black pepper!


Enjoy!!

RECOMMENDED TERPENES

terpenes recipes1.jpg
terpenes recipes.jpg