Beet and Fennel Gazpacho with Broccoli Rabe Pesto Recipe
Introduction
This Beet and Fennel Gazpacho with Broccoli Rabe Pesto is a vibrant, refreshing twist on a classic cold soup. Packed with earthy beets, sweet roasted fennel, and a flavorful green pesto, it’s perfect for warm days or as a light starter.
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°F (200°C).
- Step 2: Trim the beet stems, drizzle the beets with olive oil, wrap them in foil, and bake for about 45 minutes. Once cooled, peel the beets.
- Step 3: Place the fennel bulbs and red onion on a baking sheet. Drizzle with olive oil, season with salt and ground black pepper, then roast in the oven for 20–25 minutes. Let cool.
- Step 4: Meanwhile, prepare the broccoli rabe pesto by processing the broccoli rabe, pine nuts, 2 cloves of garlic, and 1/4 teaspoon ground black pepper in a food processor. With the motor running, slowly add the olive oil until combined. Set aside.
- Step 5: In a high-speed blender, combine the peeled beets, roasted fennel and onion, fennel fronds, remaining 3 cloves 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 develop flavor.
- Step 7: Serve the chilled gazpacho in bowls, garnished with the remaining broccoli rabe pesto. Enjoy!
Tips & Variations
- Use fresh fennel fronds as a garnish or blend them into the soup for extra flavor.
- Substitute pine nuts with walnuts or almonds if preferred or for a different nutty taste.
- For a creamier texture, add a bit of Greek yogurt or avocado while blending.
- If you don’t have a high-speed blender, blend in batches for a smoother consistency.
Storage
Store the gazpacho in an airtight container in the refrigerator for up to 3 days. Stir well before serving. It can be enjoyed cold, but avoid reheating to preserve the fresh flavors and texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this gazpacho benefits from resting in the fridge for at least 4 hours, making it an excellent make-ahead dish. Flavors deepen the longer it chills.
What if I can’t find broccoli rabe?
If broccoli rabe isn’t available, you can use kale or mustard greens for the pesto, though the flavor will be slightly different but still delicious.
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Beet and Fennel Gazpacho with Broccoli Rabe Pesto Recipe
- Total Time: 5 hours 5 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A vibrant and refreshing Beet and Fennel Gazpacho enhanced with a flavorful Broccoli Rabe Pesto. This chilled soup combines roasted beets, fennel, red onion, cucumbers, and fresh herbs, blended smoothly with vegetable stock and tangy apple cider vinegar. Garnished with a savory pesto made from broccoli rabe, pine nuts, and garlic, it’s a nutritious and light dish perfect for warm days or as a unique appetizer.
Ingredients
Roasted Vegetables
- 3 Beets
- 2 Fennel Bulbs
- 1 Red Onion
- Olive Oil (to drizzle)
- 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)
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the beets, fennel, and onion.
- Roast Beets: Trim the stems of the beets, drizzle them with olive oil, wrap each beet in foil, and place them in the oven. Roast for about 45 minutes until tender. Remove, allow to cool, and peel the beets.
- Roast Fennel and Onion: While the beets roast, 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 in the oven until caramelized and soft. Let cool.
- Make Broccoli Rabe Pesto: In a food processor, combine the broccoli rabe, pine nuts, 2 cloves of garlic, and 1/4 teaspoon ground black pepper. Pulse and slowly add 1/4 cup olive oil while processing until smooth. Set aside half the pesto for garnish.
- Blend Gazpacho: In a high-speed blender, combine the peeled roasted beets, roasted fennel and onion, fennel fronds, remaining 3 cloves of garlic, salt, ground black pepper, vegetable stock, cucumbers, fresh dill, apple cider vinegar, and half the prepared broccoli rabe pesto. Blend for 1-2 minutes until the mixture is completely smooth.
- Chill: Transfer the blended gazpacho to the refrigerator and chill for at least 4 hours to allow flavors to meld and the soup to cool thoroughly.
- Serve: Pour the chilled gazpacho into bowls and top with the remaining broccoli rabe pesto. Serve immediately and enjoy the vibrant flavors.
Notes
- You can substitute pine nuts with walnuts or almonds if preferred.
- For a nuttier flavor, toast the pine nuts lightly before adding to the pesto.
- Chilling the soup overnight will enhance the flavors further.
- Adjust the seasoning with salt and vinegar according to your taste preferences.
- This gazpacho is vegan and gluten-free, suitable for a wide range of diets.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Baking
- Cuisine: Mediterranean
Keywords: beet gazpacho, fennel soup, broccoli rabe pesto, roasted vegetable soup, chilled soup, vegan gazpacho, healthy summer soup
