Real Simple
Photo: Ngoc Minh Ngo
Makes 6 to 8 servings


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3 small fennel bulbs, roughly chopped
4 celery stalks, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion (such as Vidalia), roughly chopped
2 cloves garlic, roughly chopped
3 red bell peppers, seeded and roughly chopped
2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
1/2 cup extra-virgin olive oil
1 tablespoon kosher salt
1/2 teaspoon freshly ground black pepper
4 cups (32 ounces) tomato or vegetable juice
Juice of 2 lemons
1 teaspoon hot pepper sauce (optional)
Lemon or lime wedges


Prep: 30 Minutes
Other: 2 Hours

Place the fennel, celery, scallions, onion, garlic, and red peppers in the bowl of a food processor and pulse until finely chopped but not pureed. Transfer to a large glass or plastic bowl and stir in the tomatoes, oil, salt, black pepper, tomato juice, lemon juice, and hot sauce, if desired. Cover and refrigerate for at least 2 hours. Serve chilled with the lemon or lime wedges.

Created date

August 2005

Nutritional Information

Calcium 83.97 mg
Calories 224.35
Caloriesfromfat 63 %
Carbohydrate 21.15 g
Cholesterol 0 mg
Fat 15.97 g
Fiber 5.34 g
Iron 1.92 mg
Protein 3.55 mg
Satfat 2.16 g
Sodium 913.92 mg