Gazpacho

Ingredients:

3 small fennel bulbs, roughly chopped
4 stalks celery, roughly chopped
1 bunch scallions, roughly chopped
1 sweet onion, 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
1/3 cup fresh lemon juice
1 teaspoon hot pepper sauce (optional)
3 limes, halved



Directions:

1.Working in batches, 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.

2.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 using.

3.Cover and refrigerate for at least 2 hours and up to 6. Serve chilled with the lime wedges. Enjoy!