This is the time of year when you can pick up a tomato and do nothing to it but salt and eat. But that is clearly not a recipe, though it is a very good suggestion. Do that a lot right now, they are really good for you and there are so many interesting varieties.
Pretty much any recipe will take away from the purity of that “tomato alone” experience — therefore, I created a recipe that allows the fresh flavors of all the ingredients to shine. The tomato is the star in this dish but there are lots of other important characters.
This soup is only worth making when the tomatoes are at their perfect degree of soup ripeness. That means that you can go for the imperfect tomato; the one that has split, or is close to, but not yet overripe. These tomatoes are the sweetest. Otherwise, meh.
THC potency in edibles: A how-to on calculating the THC dosage for home recipes
I like this soup best when it has a few hours to let all the ingredients mingle, with a gentle toss or two. Yesterday for lunch, I made a cannabis mayonnaise, spread it on some toast and made a BLT, heavy on the “T,” and added some sliced avocado. That was one great sandwich!
The strain I used with this batch of canna-olive oil is New York City Haze. Very high THC, this tested at 26 percent, and decent CBD as well. Very nice weed. Delightful high that was intense without being scary or overwhelming. I think that I am going to grow a couple of plants; it is kind of my perfect weed. It is a hybrid that felt pretty balanced, giving me lots of energy while being pretty chill. This is a keeper. Enjoy
Fresh Tomato Soup
3 pounds ripe tomatoes, cut in large pieces
Juice of ½ lemon
2 cloves garlic, minced
2 teaspoons coarse salt
½ teaspoon black pepper
½ red onion, cut in half or chunks
3 tablespoons canna-olive oil
3 tablespoons balsamic vinegar
For the garnish
¼ cup parsley, chopped
2 tablespoons feta, crumbled
More Kitchen Kush: What else do you feel like making? We’ve got the recipes sorted,
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1. On a platter or a bowl combine the tomatoes with the lemon juice, garlic, salt and pepper. Allow to sit for about an hour.
2. Place all the remaining ingredients, with the exception of the parsley and feta, in the blender. Puree until mostly smooth. No worries if there are still some chunky bits. Allow the mixture to chill in the fridge for a couple of hours.
3. Divide the soup between four bowls. Sprinkle with the parsley and the feta before serving.