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
Scale
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
