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Beet and Fennel Gazpacho with Broccoli Rabe Pesto

14 INGREDIENTS • 7 STEPS • 1HR 30MINS

Beet and Fennel Gazpacho with Broccoli Rabe Pesto

Recipe
A summer borscht-like gazpacho that brings you the comfort of winter to those warm summer nights. This version of the classic Russian soup is made with a broccoli rabe pesto that you will want to make extra of and some sweet roasted fennel. Top with a dollop of tart greek yogurt if you’re feeling fancy!
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A summer borscht-like gazpacho that brings you the comfort of winter to those warm summer nights. This version of the classic Russian soup is made with a broccoli rabe pesto that you will want to make extra of and some sweet roasted fennel. Top with a dollop of tart greek yogurt if you’re feeling fancy!
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Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com

1HR 30MINS

Total Time

$1.56

Cost Per Serving

Ingredients

Servings
6
us / metric
Beet
3
Beets
Fennel Bulb
2
Fennel Bulbs, trimmed, quartered
Red Onion
1
Red Onion, peeled, quartered
Salt
to taste
Salt
Ground Black Pepper
to taste
Ground Black Pepper
Broccoli Rabe
1 bunch
Broccoli Rabe, de-stemmed
Pine Nuts
4 Tbsp
Pine Nuts, toasted
Garlic
5 cloves
Garlic
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Olive Oil
4 Tbsp
Olive Oil
plus more for drizzling
Vegetable Stock
3 cups
Vegetable Stock
Cucumber
2
Cucumbers, peeled, roughly chopped
Fresh Dill
4 Tbsp
Fresh Dill
Apple Cider Vinegar
2 Tbsp
Apple Cider Vinegar

Nutrition Per Serving

VIEW ALL
Calories
202
Fat
13.3 g
Protein
4.8 g
Carbs
19.0 g
Love This Recipe?
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Beet and Fennel Gazpacho with Broccoli Rabe Pesto
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author_avatar
Proportional Plate
Hi, I'm Candice! Proportional Plate teaches how to meal plan seasonally to reduce waste, minimising kitchen time so you can enjoy all the other important things in your life!
https://proportionalplate.com

Cooking Instructions

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step 1
Preheat the oven to 400 degrees F (200 degrees C).
step 2
Trim the stems of the Beets (3) drizzle with Olive Oil, wrap in foil, and put in the oven. Bake for about 45 minutes. Allow cooling and peel.
step 3
With your beets in the oven, add your Fennel Bulbs (2), and Red Onion (1) to a sheet pan or baking dish. Drizzle with Olive Oil (to taste) and season with Salt (to taste) and Ground Black Pepper (to taste). Add them to the oven. Cook 20-25 minutes. Allow to cool.
step 3 With your beets in the oven, add your Fennel Bulbs (2), and Red Onion (1) to a sheet pan or baking dish. Drizzle with Olive Oil (to taste) and season with Salt (to taste) and Ground Black Pepper (to taste). Add them to the oven. Cook 20-25 minutes. Allow to cool.
step 4
In the meantime, you will make your broccoli rabe pesto. Add the Broccoli Rabe (1 bunch), Pine Nuts (4 Tbsp), Garlic (2 cloves), and Ground Black Pepper (1/4 tsp) to a food processor. While running, add the Olive Oil (4 Tbsp). Set aside.
step 4 In the meantime, you will make your broccoli rabe pesto. Add the Broccoli Rabe (1 bunch), Pine Nuts (4 Tbsp), Garlic (2 cloves), and Ground Black Pepper (1/4 tsp) to a food processor. While running, add the Olive Oil (4 Tbsp). Set aside.
step 5
Add your peeled beets, roasted fennel and onion, fennel fronds, Garlic (3 cloves), Salt (to taste) and Ground Black Pepper (to taste), Vegetable Stock (3 cups), Cucumbers (2), Fresh Dill (4 Tbsp), Apple Cider Vinegar (2 Tbsp), and ½ the pesto to a high speed blender. Run for 1-2 minutes until smooth.
step 5 Add your peeled beets, roasted fennel and onion, fennel fronds, Garlic (3 cloves), Salt (to taste) and Ground Black Pepper (to taste), Vegetable Stock (3 cups), Cucumbers (2), Fresh Dill (4 Tbsp), Apple Cider Vinegar (2 Tbsp), and ½ the pesto to a high speed blender. Run for 1-2 minutes until smooth.
step 6
Chill in the refrigerator for minimum 4 hours.
step 7
Pour into bowls and garnish with the other half of the broccoli rabe pesto. Serve and enjoy!
step 7 Pour into bowls and garnish with the other half of the broccoli rabe pesto. Serve and enjoy!

Tags

Appetizers
Dairy-Free
Lunch
Healthy
Shellfish-Free
Dinner
Vegan
Vegetarian
Summer
Vegetables
Soups & Stews
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