Beet and Fennel Gazpacho with Broccoli Rabe Pesto Recipe
Introduction
This Beet and Fennel Gazpacho with Broccoli Rabe Pesto is a vibrant and refreshing cold soup perfect for warm days. It combines roasted beets and fennel with a bright, herbaceous pesto for a deliciously unique twist on traditional gazpacho.
Ingredients
- 3 Beets
- 2 Fennel Bulbs
- 1 Red Onion
- Salt, to taste
- Ground Black Pepper, to taste
- 1 bunch Broccoli Rabe
- 1/4 cup Pine Nuts
- 5 cloves Garlic
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Olive Oil
- 3 cups Vegetable Stock
- 2 Cucumbers
- 1/4 cup Fresh Dill
- 2 tablespoons Apple Cider Vinegar
Instructions
- Step 1: Preheat the oven to 400 degrees F (200 degrees C).
- Step 2: Trim the stems off the beets, drizzle with olive oil, wrap each beet in foil, and place them in the oven. Bake for about 45 minutes, then allow to cool before peeling.
- Step 3: While the beets are roasting, place the fennel bulbs and red onion on a baking sheet. Drizzle with olive oil and season with salt and ground black pepper. Roast for 20-25 minutes, then let them cool.
- Step 4: To make the broccoli rabe pesto, combine the broccoli rabe, pine nuts, 2 cloves of garlic, and 1/4 teaspoon ground black pepper in a food processor. While processing, slowly add the olive oil until smooth. Set the pesto aside.
- Step 5: In a high-speed blender, combine the peeled beets, roasted fennel and onion (including fennel fronds if desired), remaining 3 cloves of garlic, salt, ground black pepper, vegetable stock, cucumbers, fresh dill, apple cider vinegar, and half of the pesto. Blend for 1-2 minutes until smooth.
- Step 6: Chill the gazpacho in the refrigerator for at least 4 hours to allow the flavors to meld.
- Step 7: Serve the chilled gazpacho in bowls, garnished with the remaining broccoli rabe pesto. Enjoy!
Tips & Variations
- For a nuttier pesto, toast the pine nuts lightly before blending.
- You can substitute kale or spinach for the broccoli rabe if desired, though the flavor will be milder.
- Add a splash of lemon juice instead of apple cider vinegar for a different acidity.
- If you prefer a thinner consistency, add more vegetable stock when blending.
Storage
Store leftover gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving, and enjoy it chilled. The pesto garnish can be stored separately and added just before serving to maintain its fresh flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this gazpacho vegan?
Yes, this recipe is naturally vegan as it uses vegetable stock and plant-based ingredients.
Can I prepare this recipe in advance?
Absolutely. In fact, chilling the gazpacho for several hours or overnight enhances the flavors, making it perfect for preparing ahead of time.
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Beet and Fennel Gazpacho with Broccoli Rabe Pesto Recipe
- Total Time: 5 hours 5 minutes
- Yield: 6 servings 1x
- Diet: Vegan
Description
This vibrant and refreshing Beet and Fennel Gazpacho is a cold Spanish-inspired soup featuring roasted beets, fennel, and red onion blended with cucumber, fresh dill, and apple cider vinegar. Enhanced with a flavorful broccoli rabe pesto made from pine nuts, garlic, and olive oil, this dish is perfect for a light, healthy meal or appetizer that showcases a beautiful balance of earthy, sweet, and tangy flavors.
Ingredients
Roasted Vegetables
- 3 Beets
- 2 Fennel Bulbs
- 1 Red Onion
- Olive Oil, to taste
- Salt, to taste
- Ground Black Pepper, to taste
Broccoli Rabe Pesto
- 1 bunch Broccoli Rabe
- 1/4 cup Pine Nuts
- 5 Cloves Garlic (divided: 2 cloves for pesto, 3 cloves for gazpacho)
- 1/4 teaspoon Ground Black Pepper
- 1/4 cup Olive Oil
Gazpacho Base
- 3 cups Vegetable Stock
- 2 Cucumbers
- 1/4 cup Fresh Dill
- 2 tablespoons Apple Cider Vinegar
- Salt, to taste
- Ground Black Pepper, to taste
- Fennel fronds (from the fennel bulbs, quantity not specified, use all available)
Instructions
- Preheat and Roast Beets: Preheat the oven to 400°F (200°C). Trim the stems off the beets, drizzle them with olive oil, wrap individually in foil, and bake for about 45 minutes until tender. Allow to cool, then peel the skin off.
- Roast Fennel and Onion: While the beets roast, place the fennel bulbs and red onion on a sheet pan or baking dish. Drizzle with olive oil and season with salt and ground black pepper to taste. Roast in the oven for 20-25 minutes until tender and caramelized. Allow to cool.
- Prepare Broccoli Rabe Pesto: In a food processor, combine the broccoli rabe, pine nuts, 2 cloves garlic, and 1/4 teaspoon ground black pepper. Pulse while slowly adding 1/4 cup olive oil until smooth and emulsified. Set aside half of the pesto for garnish.
- Blend Gazpacho Ingredients: In a high-speed blender, add the peeled roasted beets, roasted fennel and onion, fennel fronds, remaining 3 cloves garlic, vegetable stock, cucumbers, fresh dill, apple cider vinegar, salt, ground black pepper, and half of the broccoli rabe pesto. Blend for 1-2 minutes until completely smooth and creamy.
- Chill: Transfer the gazpacho to a container and refrigerate for at least 4 hours to allow flavors to meld and the soup to chill thoroughly.
- Serve: Ladle the chilled gazpacho into bowls and garnish with the reserved broccoli rabe pesto. Serve cold and enjoy this refreshing meal.
Notes
- For best flavor, allow the soup to chill overnight.
- If you prefer a thinner consistency, add more vegetable stock during blending.
- Fennel fronds can be used as a simple herb garnish if you don’t want to blend them.
- Use fresh, high-quality olive oil for the best pesto taste.
- This recipe is naturally vegan and gluten-free.
- Leftovers keep well refrigerated for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: Spanish
Keywords: gazpacho, beet soup, broccoli rabe pesto, roasted beet soup, cold soup, vegan gazpacho, healthy summer soup, fennel recipes
