Gazpacho (Chipotle)

By sincial

Ingredients

• 3 slices whole wheat bread
• 2 lbs fresh tomatoes, chopped (remove skin if tough)
• 1 large red pepper, cored, seeded, and coarsely chopped
• 2 small pickling cucumbers, coarsely chopped
• 1 large onion, peeled and coarsely chopped
• 5 garlic cloves, peeled and coarsely chopped
• 1 1/2 tablespoons paprika
• kosher salt & freshly ground black pepper
• 1/4 cup red wine or 1/4 cup sherry wine vinegar
• 1/2 cup extra virgin olive oil
• 3 tablespoons fresh flat-leaf parsley
• 3 tablespoons fresh basil
• 1 lemon, juice and zest of
• 2 chipotle chiles in adobo (that is two chiles out of one small can. This is optional but yummy)

Preparation

Step 1

Soak the bread in 1 cup of water for 5 minutes and then squeeze out the excess water.
2 *Place the bread in a blender.
3 Add the rest of the ingredients and process.
4 Pour into a pretty pitcher or soup tureen.
5 Refrigerate overnight (the flavors will develop as it sits).
6 Serve cold in pretty chilled bowls, tea cups or hollowed out red peppers from the pitcher or soup tureen with the below toppings of your choice.