Zucchini-And-Mint Gazpacho With Radish Salsa

• 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; puree 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.

zucchini, green onions, fresh mint, red wine vinegar, bread, salt, freshly ground black pepper, garlic, olive oil, radish, red onion, chives, cilantro, fresh chive

Taken from www.myrecipes.com/recipe/zucchini-mint-gazpacho-salsa (may not work)