Zucchini-and-Mint Gazpacho with Radish Salsa

Zucchini-and-Mint Gazpacho with Radish Salsa Recipe
Photo: Aran Goyoaga

Recipe from

Coastal Living

Recipe Time

Prep: 15 Minutes
Chill: 1 Hours


1 pound zucchini, cut in half lengthwise and sliced
1/3 cup sliced green onions
1/4 cup fresh mint leaves, plus more for garnish
1 tablespoon red wine vinegar
1 slice gluten-free bread, torn into pieces
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 garlic clove, minced
1/4 cup olive oil, divided
1/2 cup finely chopped radish
1 tablespoon finely chopped red onion
1 tablespoon finely chopped chives
1 tablespoon finely chopped cilantro
Garnishes: fresh chive and parsley flowers


1. Combine first 8 ingredients with 3 tablespoons oil and 3/4 cup water in a blender; purée until smooth. Taste and adjust seasoning, if necessary. Cover and chill 1 hour.

2. Combine radish and next 3 ingredients in a small bowl. Add remaining 1 tablespoon olive oil, tossing to coat. Pour gazpacho into bowls, and top evenly with radish salsa. Garnish, if desired.


Aran Goyoaga,

Coastal Living

September 2012
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