Zucchini and Mint Gazpacho with Radish Salsa

Makes: 4-6 servings   Prep Time: 15 minutes   Chill Time: 1 hour   Total Time: 1 hour 15 minutes

Ingredients:
  • 1 pound zucchini, cut in half lengthwise and sliced
  • 1/3 cup green onions, sliced
  • 1/4 cup fresh mint leaves, plus more for garnish
  • 1 tablespoon red wine vinegar
  • 1 slice bread, torn into pieces (I used ciabatta)
  • 1 teaspoon sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 garlic cloves, minced
  • 1/4 cup olive oil, divided
  • 3/4 cup water
  • 1/2 cup radish, finely chopped
  • 1 tablespoon red onion, finely chopped
  • 1 tablespoon chives, finely chopped
  • 1 tablespoon cilantro, finely chopped

Directions:

  1. Combine first 8 ingredients with 3 tablespoons olive oil and 3/4 cup water in a blender.  Puree until smooth.  Taste and adjust seasoning if needed.  Cover and chill for 1 hour.
  2. Combine radish and the next 3 ingredients in a small bowl.  Add remaining 1 tablespoon olive oil, tossing to coat.  Pour gazpacho into bowls and top with radish salsa.  Garnish with mint leaves or fresh chive.  Serve immediately.