Cool Cannabis Soups!

Get Ready for Hot Summer Fun with Cool Cannabis Soups!

The heat is on and last thing you’re probably thinking of right about now is soup.  But think again.  These chilled warm weather medicated soups will cool everything down.

 


Ganja Gazpacho

For the best flavor, make this healthy Spanish chilled vegetable soup in the height of summer when tomatoes are at their finest.

Yield: 6 cups
Serving Size: 1 cup

5 medium ripe tomatoes
1 medium cucumber, peeled and seeded
1 medium yellow, orange or red bell pepper
1 or 2 jalapeño peppers, cored, seeded, and minced (optional)1 teaspoon minced garlic
2 tablespoons fresh minced Italian parsley or cilantro
1 (12-ounce) can tomato juice or vegetable juice
1/4 cup red wine vinegar
1/4 cup canna-olive oil
Salt and black pepper to taste

Roughly chop (or use a food processor to roughly chop) tomatoes, cucumber, and bell pepper. Stir in minced garlic, parsley or cilantro, jalapeño, if using, tomato or vegetable juice, red wine vinegar, and cannabis-infused olive oil. Stir well to combine and integrate all ingredients. Season to taste with salt and pepper. Serve cold. Leftovers will keep for a day in the refrigerator.

 

 

Chilled Blueberry Yum Yum Soup

This healthy vegan soup uses hash, or even better, dry ice extracted kief, which dissolves easily in food.  If using kief you will need to decarboxylize it first (I like to do this with hash too to make sure we are extracting maximum potency).  Place in an oven safe bowl and heat for 15 minutes at 300 degrees before adding to the recipe.

Yield: 2 Cups
Serving Size: 1 Cup

1 pint fresh blueberries
1/2 cup orange juice
1/4 cup lime juice
1/3 cup honey
1/8 to 1/2 gram finely ground hash or kief (see note above)
4 large fresh mint leaves
3/4 cup coconut milk
fresh mint leaves for garnish

In a small saucepan over medium-high heat, heat blueberries, orange, lime juice, honey, and hash or kief.  Cook until blueberries start to pop.  Place the mixer in a blender or food processor (or use an immersion blender) along with the remaining ingredients and puree until smooth.  If you want a smooth soup you can strain this mixture, but I usually don’t bother, as the extra fiber is good for you.  Refrigerate until cold.  Serve cold garnished with additional mint leaves.  Store leftover in the refrigerator for up to 2 days or freeze for longer storage.  Simply thaw, stir and enjoy.