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!
Total Time
1hr 30min
0.0
0 Ratings
Author: Proportional Plate
Servings:
6
Ingredients
•
3
Beets
•
2
Fennel Bulbs
, trimmed, quartered
•
1
Red Onion
, peeled, quartered
•
to taste
Salt
•
to taste
Ground Black Pepper
•
1
bunch
Broccoli Rabe
, de-stemmed
•
4
Tbsp
Pine Nuts
, toasted
•
5
cloves
Garlic
•
1/4
tsp
Ground Black Pepper
•
4
Tbsp
Olive Oil
•
3
cups
Vegetable Stock
•
2
Cucumbers
, peeled, roughly chopped
•
4
Tbsp
Fresh Dill
•
2
Tbsp
Apple Cider Vinegar
Cooking Instructions
1.
Preheat the oven to 400 degrees F (200 degrees C).
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.
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.
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.
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.
6.
Chill in the refrigerator for minimum 4 hours.
7.
Pour into bowls and garnish with the other half of the broccoli rabe pesto. Serve and enjoy!
Nutrition Per Serving
CALORIES
202
FAT
13.3 g
PROTEIN
4.8 g
CARBS
19.0 g
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