Gazpacho is classified in Spanish cookbooks as a salad and is always served cold. (We love this, because we are always looking for creative ways to get our veggies in!) When most people think of gazpacho, they think of the tomato-based version that originated in the Andalusia region of southern Spain when tomatoes were introduced to the region in the 1600’s (traditionally a purée of uncooked tomatoes and cucumber, red bell peppers, onions, garlic, and olive oil, and thickened with bread crumbs).
We were looking for a way to use up all the zucchini available this time of year and came up with our own Thai twist on gazpacho. This is a super refreshing, healthy, “salad” to enjoy during the final days of summer. We hope you love it as much as we do!
