Zucchini-and-Mint Gazpacho with Radish Salsa: One Last Cold Summer Soup for Souper (Soup, Salad & Sammie) Sundays

I had planned on making a hot soup this week since I have been on such a cold soup kick lately. Then I stumbled across this Zucchini-and-Mint Gazpacho in the September 2012 issue of Coastal Living magazine. It was just so pretty and fresh-looking and a great way to use up late-summer produce. It's good to finish out August with something cool and refreshing.

Zucchini-and-Mint Gazpacho with Radish Salsa

Aran Goyoaga, Coastal Living, September 2012 

(Makes 6 Servings)

Prep: 15 Minutes / Chill: 1 Hour

1 lb zucchini, cut in half lengthwise and sliced 

1/3 cup sliced green onions

1/4 cup fresh mint leaves, plus more for garnish

1 Tbsp red wine vinegar

1 slice gluten-free bread, torn into pieces

1 tsp fine sea salt

1/2 tsp freshly ground black pepper

1 garlic clove, minced

1/4 cup olive oil, divided

1/2 cup finely chopped radish

1 Tbsp finely chopped red onion

1 Tbsp finely chopped chives

1 Tbsp finely chopped cilantro

optional garnishes: fresh chives and parsley flowers

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

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 

Notes/Results: This is a great little soup--simple to make and full of layers of delicious flavor. The radish, onion and herb salsa adds a nice little contrast in texture too. I didn't have gluten-free bread on hand so I just used a piece of sourdough and it worked just fine. I didn't have any chives or parsley that had gone to flower, but I think the contrast of color between the soup and salsa topping is quite pretty on it's own. I liked this soup a lot and would make it again.

It's a summer slowdown and very quiet here in the Souper Sunday kitchen this week, but I can always count on Janet from The Taste Space to join in. She is here with a pretty purple Blueberry, Lentil and Walnut Spinach Salad and she says, "I first tried tarragon last year and since discovered it is an easy-to-grow perennial. Tarragon has a subtle anise flavour that I like, even though I don’t like licorice. Here, I pair it with blueberries in a delicious dressing sweetened by dates. Coconut-sauteed onions make this a luscious dressing with a hint of citrus from the lemon.Wanting a hearty main-course salad, I paired it with French du Puy lentils and spinach. Toasted walnuts add a satisfactory crunch and fresh blueberries provide bursts of sweetness. Definitely one of my favourite salads, to date, I feel like this is definitely the summer of salads!"

 

Thanks to Janet for keeping me company this Sunday. If you have a soup, salad or sandwich that you would like to share, just click on the Souper Sundays logo on the side bar for all of the details.

Have a happy, healthy week!