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Cucumber Mint Gazpacho

Cucumber Mint Gazpacho

  • Prep Time: 5 minutes
  • Total Time: 4 hours
  • Yield: 6 servings


  • 6 cucumbers, peeled and seeded
  • 1/4 red onion, diced
  • 1/2 poblano, diced
  • 2 ribs celery, chopped
  • 1/4 cup chopped fresh mint
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup sherry vinegar
  • 1/4 cup extra-virgin olive oil
  • Salt and pepper to taste
  • Garnish for soup:

  • 1 small avocado, peeled, seeded and small dice
  • 1 small tomato, seeded and diced
  • 1 lime, juiced
  • 2 tablespoons minced red onion
  • 2 tablespoons minced poblano pepper
  • 2 tablespoons chopped cilantro
  • 1/2 teaspoon salt
  • 1/4 teaspoon chili powder


  • Combine the cucumbers, onion, bell pepper, celery, mint, and cilantro with 1 cup of water in a blender or food processor. Pulse until smooth. With the motor running, gradually add the olive oil and vinegar. Season with salt and pepper. Cover and chill for 3 hours before serving.

  • In a medium size mixing bowl combine all of the ingredients for the garnish and mix well. Spoon 2 tablespoons of the garnish into each bowl of soup before serving.