Gazpacho

Name: 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

14 ingredients

1 steps

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

Directions

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.