Zucchini-and-Mint Gazpacho with Radish Salsa

Name: Zucchini-and-Mint Gazpacho with Radish Salsa
Prep time: 15 min
Cook time: 15 min
Total time: 15 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 teaspoons freshly ground black pepper; 1 slice gluten-free bread, torn into pieces; 6 servings Garnishes: fresh chive and parsley flowers; 1 Tbsp finely chopped chives; 1 Tbsp finely chopped cilantro; 59 milliliters fresh mint leaves, plus more for garnish; 1 garlic clove, minced; 79 milliliters sliced green onions; 59 milliliters olive oil, divided; 118 milliliters finely chopped radish; 1 Tbsp finely chopped red onion; 1 Tbsp red wine vinegar; 1 teaspoon fine sea salt; 454 grams zucchini, cut in half lengthwise and sliced

Zucchini-and-Mint Gazpacho with Radish Salsa might be just the soup you are searching for. Watching your figure? This vegan recipe has 112 calories, 2g of protein, and 9g of fat per serving. This recipe serves 6. This recipe covers 6% of your daily requirements of vitamins and minerals. Summer will be even more special with this recipe. This recipe is typical of Mexican cuisine. A mixture of mint leaves, bread, cilantro, and a handful of other ingredients are all it takes to make this recipe so delicious. From preparation to the plate, this recipe takes about 15 minutes.

Instructions

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.

Ingredients you will need

Seasoning

Water

Cooking Oil

Equipment you will use

Blender

Combine radish and next 3 ingredients in a small bowl.

Ingredients you will need

Radish

Equipment you will use

Bowl

Add remaining 1 tablespoon olive oil, tossing to coat.

Ingredients you will need

Olive Oil

Pour gazpacho into bowls, and top evenly with radish salsa.

Ingredients you will need

Gazpacho

Radish

Salsa

Equipment you will use

Bowl

Garnish, if desired.

Equipment

Blender

Bowl

Ingredients

Servings:

1teaspoons

freshly ground black pepper 1slice

gluten-free bread, torn into pieces 6servings

Garnishes: fresh chive and parsley flowers 1Tbsp

finely chopped chives 1Tbsp

finely chopped cilantro 59milliliters

fresh mint leaves, plus more for garnish 1

garlic clove, minced 79milliliters

sliced green onions 59milliliters

olive oil, divided 118milliliters

finely chopped radish 1Tbsp

finely chopped red onion 1Tbsp

red wine vinegar 1teaspoon

fine sea salt 454grams

zucchini, cut in half lengthwise and sliced

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Francis Ford Coppolan Oregon Pinot Noir with a 4.6 out of 5 star rating seems like a good match. It costs about 21 dollars per bottle.