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RECIPE
14 INGREDIENTS7 STEPS1hr 30min

Beet and Fennel Gazpacho with Broccoli Rabe Pesto

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!
Beet and Fennel Gazpacho with Broccoli Rabe Pesto Recipe | SideChef
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
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 30min
Total Time
$1.60
Cost Per Serving

Ingredients

US / METRIC
Servings:
6
Serves 6
to taste
2
Fennel Bulbs , trimmed, quartered
1
Red Onion , peeled, quartered
to taste
Salt and Pepper
1 bunch
Broccoli Rabe , de-stemmed
1/4 cup
Pine Nuts , toasted
5 cloves
1/4 cup
3 cups
Vegetable Stock
2
Cucumbers , peeled, roughly chopped
1/4 cup
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Nutrition Per Serving

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CALORIES
213
FAT
13.7 g
PROTEIN
5.2 g
CARBS
20.8 g

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 (to taste) , wrap in foil, and put in the oven. Bake for about 45 minutes. Allow to cool 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 and 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 (1/4 cup) , Garlic (2 cloves) , and Ground Black Pepper (1/4 tsp) to a food processor. While running, add the Olive Oil (1/4 cup) . Set aside.
Step 5
Add your peeled beets, roasted fennel and onion, fennel fronds, Garlic (3 cloves) , Salt and Pepper (to taste) , Vegetable Stock (3 cups) , Cucumbers (2) , Fresh Dill (1/4 cup) , 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!
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Nutrition Per Serving
Calories
213
% Daily Value*
Fat
13.7 g
18%
Saturated Fat
2.1 g
11%
Trans Fat
0.0 g
--
Cholesterol
0.0 mg
0%
Carbohydrates
20.8 g
8%
Fiber
5.6 g
20%
Sugars
10.8 g
--
Protein
5.2 g
10%
Sodium
377.7 mg
16%
Vitamin D
--
--
Calcium
125.8 mg
10%
Iron
2.8 mg
16%
Potassium
644.2 mg
14%
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