Zucchini-and-Mint Gazpacho with Radish Salsa

Ingredients

• 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

Preparation

1. 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. 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.