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Recipe

Chunky Garden Gazpacho

  • Yield: About 14 servings

Ingredients

  • One 46-ounce can tomato juice
  • 4 cups chopped vine-ripened tomatoes
  • 2 cups chopped yellow onions
  • 2 cups chopped celery
  • 2 tablespoons chopped garlic
  • 2 cups chopped assorted green, red, and yellow bell peppers
  • 2 cups peeled, seeded, and chopped cucumbers
  • 1/4 cup loosely packed chopped fresh cilantro leaves
  • 2 tablespoons chopped fresh parsley leaves
  • 1/2 cup chopped scallions (green part only)
  • 2 tablespoons prepared horseradish
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons hot sauce
  • 1/4 cup fresh lime juice
  • 2 tablespoons fresh lemon juice
  • 1 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Directions

  • Combine all of the ingredients in a large mixing bowl and stir to mix well. Chill for at least 6 hours before serving.