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3 small fennel bulbs, roughly chopped

4 celery stalks, roughly chopped

1 bunch scallions, roughly chopped

1 sweet onion (such as Vidalia), 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

Juice of 2 lemons

1 teaspoon hot pepper sauce (optional)

Lemon or lime wedges

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