Southwestern Chipotle Gazpacho

This experimental gazpacho started out normally and then I saw the chipotle-infused olive oil in my cabinet. It tasted amazing, but if you can't find chipotle olive oil, then you can use chipotle powder and regular (but good quality) olive oil instead. Even the color looks Southwestern. And it's obviously so good for you! Some topping suggestions that I didn't have on hand but would work GREAT: vegan bacon bits, a dollop of vegan sour cream, a squirt of vegan creme fraiche... etc.

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!

-2 lbs tomatoes (I used a mix of cherry tomatoes and Roma tomatoes)
-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.)