Sunday, August 26, 2012

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!

4 comments:

foodycatAlicia said...

Radish salsa! What a good idea.

Joanne @ Eats Well With Others said...

With the mint, that soup sounds so refreshing!! I think I would feel like I was drinking a cool breeze. :)

Heather @girlichef.com said...

I love the color of this with the radish salsa...red, white, and green is so pretty! And that spoon is so cool!! I need to get in the kitchen and get my soup on - it's been far too long.

janet @ the taste space said...

Everyone on vacation? Anyways,I am loving your cold summer soups. :-)