Gazpacho

0509lemon-currybowl
Photo by Ngoc Minh Ngo
Gazpacho 3.1 35 5 1
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  • Serves 6
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 289 calories
    • Fat 19 g
    • Sat Fat 3 g
    • Cholesterol 0 mg
    • Protein 5 g
    • Carbohydrate 30 g
    • Fiber 8 g
    • Iron 2 mg
    • Calcium 84 mg

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

Ingredients

  1. Check 3 small fennel bulbs, roughly chopped
  2. Check 4 stalks celery, roughly chopped
  3. Check 1 bunch scallions, roughly chopped
  4. Check 1 sweet onion, roughly chopped
  5. Check 2 cloves garlic, roughly chopped
  6. Check 3 red bell peppers, seeded and roughly chopped
  7. Check 2 ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
  8. Check 1/2 cup extra-virgin olive oil
  9. Check 1 tablespoon kosher salt
  10. Check 1/2 teaspoon freshly ground black pepper
  11. Check 4 cups (32 ounces) tomato or vegetable juice
  12. Check 1/3 cup fresh lemon juice
  13. Check 1 teaspoon hot pepper sauce (optional)
  14. Check 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.