Zucchini-and-Mint Gazpacho with Radish Salsa

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 1 slice bread gluten-free
• 6 servings garnishes: chive and parsley flowers fresh
• 1 tablespoon chives finely chopped
• 1 tablespoon cilantro leaves finely chopped
• 0.3 cup mint leaves fresh plus more for garnish
• 1  garlic clove minced
• 0.3 cup green onions sliced
• 0.3 cup olive oil divided
• 0.5 cup radishes finely chopped
• 1 tablespoon onion red finely chopped
• 1 tablespoon red wine vinegar 
• 1 teaspoon sea salt fine
• 1 pound zucchini sliced cut in half lengthwise and

Equipment

• bowl
• blender

Directions

1. Combine first 8 ingredients with 3 tablespoons oil and 3/4 cup water in a blender; pure until smooth. Taste and adjust seasoning, if necessary. Cover and chill 1 hour.
2. Combine radish and next 3 ingredients in a small bowl.
3. Add remaining 1 tablespoon olive oil, tossing to coat.
4. Pour gazpacho into bowls, and top evenly with radish salsa.
5. Garnish, if desired.