Gazpacho

Name: Gazpacho
Ingredients: 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