Zucchini-And-Mint Gazpacho With Radish Salsa

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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

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