Gazpacho (Spain)

Prep: 30 minutes
Total time: 2.5 hours (includes chilling)
Yield: 6-8 servings
Recipe from Real Simple Magazine

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
3 ripe roma tomatoes, diced (or 1 14.5 oz an chopped tomatoes, undrained)
1/2 cup extra virgin olive oil
1 tbsp kosher salt
1/2 tsp ground black pepper
4 cups (32 oz) tomato juice or V-8
Juice of 2 lemons
1 tsp 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.

Recipe from Real Simple Magazine, Photo by Steve Brown