Gazpacho

• 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

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.

fennel bulbs, celery stalks, scallions, sweet onion, garlic, red bell peppers, tomatoes, extravirgin olive oil, kosher salt, freshly ground black pepper, tomato, lemons, hot pepper, lemon

Taken from www.myrecipes.com/recipe/gazpacho-7 (may not work)