Side notes:
-This is very good the first day you make it but gets even better if you let it sit in the refigerator overnight before serving (like all gazpachos).
-I made this in my blender because with some of these veggies I find that does a better job than my larger food processor. But that meant I had to do it in 2 batches and just try to put half of the ingredients in one and half in the other. It's fine if they're not totally even because it's all going in a big bowl which you'll mix up anyway.
Southwestern Chipotle Gazpacho
Ingredients:
 |
| The nice southwestern-color is due to the spinach! |
-1 medium cucumber, roughly chopped, with skin on
-2 slices bread, with crusts removed, torn into smaller pieces
-1/4 cup chipotle-infused olive oil (or 1/4 cup regular olive oil with 1 tbsp. Chipotle powder)
-2 tbsp. red wine vinegar
-1 clove garlic, chopped
-4 scallions, roughly chopped
-1 red bell pepper, roughly chopped
-6 cups baby spinach
-juice of 1 lime
-Salt and pepper, to taste
Method:
Put the vegetables, bread, oil, vinegar, garlic, spinach and lime juice into a blender and blend well. (If you need to do it in a couple batches that's fine.)
Add salt and pepper to taste.
Serve! (Or better yet, let sit overnight in the fridge then serve.)
