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!
2 medium zucchini
1 English cucumber
1 jalapeño, seeded (optional)
1 inch fresh ginger, peeled
1 clove garlic, peeled
½ C cilantro, washed, hard stems removed
½ C Thai (or regular) basil, washed
1.5 C water
1 tsp kosher salt
½ C full fat coconut milk or coconut cream
Thai (or regular) basil
Fried garlic and/or shallots
Roughly chop zucchini, cucumber, and tomatillos into large cubes.
Remove seeds from jalapeños.
In a large blender, add all gazpacho ingredients except for coconut milk. Blend for 30-60 seconds on low, until ingredients form a smooth texture.
Taste for salt, lime, and Masi Masa Thai Green Curry Spice Blend. Add more, if needed, to your preference.
Pour coconut milk or cream into a measuring cup with a spout (to make it easy to drizzle). If it has clumps, whisk until smooth.
Pour gazpacho into small bowls and drizzle coconut milk over the top.
Garnish with torn basil and/or cilantro leaves and fried shallots and/or garlic. If you have lots of zucchini, you could also make some zoodles for garnish.