small fennel bulbs, roughly chopped
stalks celery, roughly chopped
bunch scallions, roughly chopped
sweet onion, roughly chopped
cloves garlic, roughly chopped
red bell peppers, seeded and roughly chopped
ripe tomatoes, diced (or one 14.5-ounce can chopped tomatoes, undrained)
extra-virgin olive oil
freshly ground black pepper
(32 ounces) tomato or vegetable juice
fresh lemon juice
hot pepper sauce (optional)
- 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.