Gazpacho

Makes 6-8 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

directions

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.

notes

NUTRITION PER SERVING CALORIES 224.35(63% from fat); FAT 15.97g (sat 2.16g); CHOLESTEROL 0mg; CALCIUM 83.97mg; CARBOHYDRATE 21.15g; SODIUM 913.92mg; PROTEIN 3.55mg; FIBER 5.34g; IRON 1.92mg

Source: Real Simple