Cooking with HEMP Products

From savory to sweet, KM Relief has the menu to make your mouth water. Making your own HEMP recipes for friends, family or just yourself is easy and simple, especially when you’re using our full-spectrum oil.

Yellow Gazpacho

Ready in 30 minutes
Serves 6 people

Ingredients

  • 2 1/2 pounds ripe yellow tomatoes 
  • 3 Persian cucumbers (English cucumbers will work too)
  • 1/2 jalapeño, seeded and cut in half 
  • 4 cilantro sprigs, plus 12 cilantro leaves 
  • 2 garlic cloves, coarsely chopped 
  • 2 tablespoons red wine vinegar 
  • 1/3 cup KMRelief HEMP Pepperoncini oil (335mg CBD, 55mg per serving)
  • Kosher salt and freshly ground black pepper 
  • 3 tablespoons diced red or orange sweet pepper 
  • 3 tablespoons diced red onions 
  • 18 small cherry tomatoes, cut in 
  • Half tablespoon of KMRelief HEMP Pepperoncini oil, for drizzling

Preparation

  1. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
  3. Serve cold, topped with your desired garnishes.
  4. Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 cilantro leaves at the center of each bowl. Finish each soup with a drizzle of KM Red Pepper Oil. 

Notes

One of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's a foolproof recipe. As long as you have a blender and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.

  

Classic Gazpacho

Ready in 30 minutes
Serves 6 people

Ingredients

  • 2 pounds ripe roma tomatoes,
  • 1 small cucumber, peeled and seeded
  • 1 medium green bell pepper, cored
  • 1/2 small red onion, peeled
  • 3 small garlic cloves peeled
  • 2 tablespoons sherry vinegar
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon freshly-cracked black pepper
  • 1/2 teaspoon ground cumin
  • 1/3 cup KMRelief HEMP Italian Herb oil (335mg CBD, 55mg per serving)
  • 3 tablespoons diced red or orange sweet pepper 
  • 3 tablespoons diced red onions 
  • 18 small cherry tomatoes, cut in half 
  • Half tablespoon of KMRelief HEMP Pepperoncini oil, for drizzling
  • 1 bunch parsley

Preparation

  1. Combine all ingredients together in a blender or food processor.  Puree for 1 minute, or until the soup reaches your desired consistency.  Taste and season with extra salt, pepper and/or cumin if needed.
  2. Refrigerate in a sealed container for 4 hours, or until completely chilled.
  3. Serve cold, topped with your desired garnishes.
  4. Toss the diced sweet pepper, onion and cucumber together in a small bowl. Pour the gazpacho into 6 chilled soup bowls and scatter the pepper mixture over the soup. Season the cherry tomatoes with salt and pepper and place 6 cherry tomato halves and 2 parsley at the center of each bowl. Finish each soup with a drizzle of KM Italian Herb Oil. 

Notes

One of those magical recipes in which you combine a few simple ingredients and end up with an unexpectedly dramatic result. It's a foolproof recipe. As long as you have a blender and really great tomatoes, this refreshing gazpacho is a guaranteed crowd-pleaser.

 

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