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Gazpacho

Photo: Ngoc Minh Ngo
Prep time 30 mins
Other time 2 hrs
Yield Makes 6 to 8 servings

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

Nutrition 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

How to Make It

  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.