Photo: Ngoc Minh Ngo Photo by: Photo: Ngoc Minh Ngo


Real Simple SEPTEMBER 2005

  • Yield: Makes 6 to 8 servings
  • Prep time:30 Minutes
  • Other:2 Hours


  • 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


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.

Nutritional Information

Amount per serving
  • Calcium: 83.97mg
  • Calories: 224.35
  • Calories from fat: 63%
  • Carbohydrate: 21.15g
  • Cholesterol: 0mg
  • Fat: 15.97g
  • Fiber: 5.34g
  • Iron: 1.92mg
  • Protein: 3.55mg
  • Saturated fat: 2.16g
  • Sodium: 913.92mg

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Gazpacho recipe