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Zucchini-and-Mint Gazpacho with Radish Salsa

Photo: Aran Goyoaga
Prep time 15 mins
Chill time 1 hr
Yield Makes 6 servings


  • 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

How to Make It

  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.