Gazpacho

Ingredients

• 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

Preparation

1. 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.