Beet and Fennel Gazpacho with Broccoli Rabe Pesto - Andy Boy

Ingredients

• 3 red beets
• 2 Andy Boy fennel bulbs, trimmed and quartered, ¼ cup of fronds reserved
• 1 red onion, peeled and quartered
• 1 bunch of Andy Boy broccoli rabe, stems removed
• ¼ cup pine nuts, toasted
• 5-6 cloves garlic
• ¼ cup olive oil
• salt & pepper
• 3 cups vegetable stock
• 2 cucumbers, peeled and roughly chopped
• ¼ cup fresh dill
• 2 Tbsp apple cider vinegar
• optional for garnish: Greek yogurt, cucumber