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- 3 small fennel bulbs, roughly chopped
- 4 stalks celery, roughly chopped
- 1 bunch scallions, roughly chopped
- 1 sweet onion, 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
- 1/3 cup fresh lemon juice
- 1 teaspoon hot pepper sauce (optional)
- 3 limes, halved
Directions:View on Real Simple
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