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Gazpacho, My Way

  • Yield: About 8 servings


  • 1 (46-ounce) can tomato juice
  • 2 large ripe tomatoes, chopped
  • 1 medium-size green bell pepper, chopped
  • 2 ribs celery, chopped
  • 1 medium-size sweet onion (such as a Vidalia or a Texas Sweet), chopped
  • 3 tablespoon green onions, chopped
  • 1 medium-size cucumber, peeled and seeded, chopped
  • 1/2 teaspoon minced garlic
  • 1 tablespoon finely chopped fresh basil leaves
  • 1 tablespoon finely chopped fresh coriander leaves
  • One-half teaspoon salt (more or less to taste)
  • One-fourth teaspoon fresh ground black pepper (more or less to taste)
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 tablespoon fresh lime juice
  • 2 teaspoons Worcestershire sauce
  • One-fourth teaspoon hot sauce (more or less to taste)


  • Combine all of the ingredients in a large bowl and stir to mix. If you wish to puree, do so in a food processor. (I prefer mine a little chunky.) Cover and chill in the refrigerator for at least four hours before serving. It will last for about a week in the refrigerator and it only gets better with time.