Preheat the oven to 350°F.

Cut each zucchini in half both ways to make 4 pieces from each squash.

Parboil zucchini by boiling in water for about 5 minutes.

Hollow out zucchini using a teaspoon to scrape out seeded area and create "boats." Set aside.

Melt butter in a skillet and sauté onion until translucent, about 5 minutes.

Add chili powder, salt, garlic, and cumin.

Stir and cook about 3 minutes.

In a bowl, combine onion/spice mixture with bread crumbs and Parmesan cheese.

Stuff zucchini boats with bread crumb/onion mixture.

Bake at 350°F for 15 minutes until breadcrumb stuffing browns on top.

To prepare the sauce: Blend vinegar, garlic and olive oil in a blender or food processor until smooth.

Combine in a large bowl with vegetables, tomato purée and lemon juice.

Season to taste with salt, pepper and hot sauce (if desired).

Serve your boats "floating" on the gazpacho sauce in individual wide, shallow soup plates.