1

Place the fennel, celery stalks, scallions, onion, garlic, and bell peppers in the bowl of a food processor.

2

Pulse until the mixture is finely chopped and combined but not pureed. Pour the mixture into a large glass or plastic bowl.

3

Stir in the tomatoes with their juices, oil, salt, black pepper, tomato or vegetable juice, and lemon juice.

4

Cover and refrigerate for at least 2 hours. To serve, sprinkle with the celery leaves, dill, or both (if using).

5

And the next time, try...

6

Personalizing the recipe:

7

Puree the soup for a smoother texture.

8

For a touch of heat, stir in 1 teaspoon hot sauce.

9

Trade in the celery leaves or dill for fresh basil.