We’re indulging in nature’s late summer bounty with a vegetable-filled, CBD-topped gazpacho that’s so delicious and refreshing, you might just feel transported to the sun-drenched streets of Spain.
2 lbs of ripe tomatoes, approx 6-8, depending on the size
1 green bell pepper (or another light green pepper, such as cubanelle or Anaheim)
1 cucumber, medium to large
1 small onion, red or white
1 clove of garlic (2 if you want a garlic boost)
2 teaspoons of sherry vinegar
1/2 cup of extra-virgin olive oil
Chop tomatoes, pepper, cucumber and onion into big chunks.
In a high-speed blender, blend on high, until smooth. If using a hand blender or less powerful blender, it may be easier to work in batches.
While blending, add 2 teaspoons of salt plus the vinegar. Add olive oil in a slow drizzle until the mixture is emulsified. The more olive oil you add, the thicker the soup.
Depending on the strength of your blender, you may need to strain the mixture and discard the solid pieces to achieve a creamy gazpacho. But if you don’t mind solid pieces (or if using a Vitamix, or other similar blender), you can skip this step altogether.
Chill for 4 to 24 hours.
Before serving, taste and adjust salt and pepper as needed.
And don’t forget the best part! Drizzle your preferred strength of Charlotte’s Web CBD Hemp Extract in Olive Oil from the dropper onto the bowls before serving.