 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 1 |
|
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.
|
|