Chef John's Gazpacho
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Only try this recipe if you're going to use some killer, end-of-summer, super-sweet tomatoes. There just isn't any substitute, so happy hunting, and I hope you find some so you give this a try.
Oh Chef John, your reputation precedes you! From your how-to videos to your numerous published recipes, you've earned your title. I was craving Summer and happened to find this recipe, and while I don't have end of season tomatoes yet, this gazpacho turned out incredibly. If you love to cook, but take satisfaction in the preparation of the dish, then try this recipe. I had some time on a Saturday afternoon all to myself to create, and chopping the vegetables was a great source of relaxation. I felt like a character in a movie (have you ever seen Julia & Julia?) while I was preparing this soup. OK, maybe that's a bit dramatic, but the finished product is DELICIOUS! Don't be intimidated by the steps, and here is a great tip from the video--to peel tomatoes easily, dip them in a pot of boiling water for a few seconds. You'll be able to pull the peel off easily before dicing them. THANKS for a wonderful, fresh, healthy recipe! I can't wait to share this with my friends.Read More
This certainly wasn't a Gazpacho recipe that I enjoyed. Perhaps the tomatoes weren't ripe enough, I don't know. Either way, it wasn't bursting with flavor. I also couldn't get past the blended/pureed tomatoes, it didn't look appealing at all. My kids and wife tried it and didn't like it either. I was a bit disappointed, perhaps I should be more disappointed with the lack of fresh/flavorful produce in my area.Read More
Oh Chef John, your reputation precedes you! From your how-to videos to your numerous published recipes, you've earned your title. I was craving Summer and happened to find this recipe, and while I don't have end of season tomatoes yet, this gazpacho turned out incredibly. If you love to cook, but take satisfaction in the preparation of the dish, then try this recipe. I had some time on a Saturday afternoon all to myself to create, and chopping the vegetables was a great source of relaxation. I felt like a character in a movie (have you ever seen Julia & Julia?) while I was preparing this soup. OK, maybe that's a bit dramatic, but the finished product is DELICIOUS! Don't be intimidated by the steps, and here is a great tip from the video--to peel tomatoes easily, dip them in a pot of boiling water for a few seconds. You'll be able to pull the peel off easily before dicing them. THANKS for a wonderful, fresh, healthy recipe! I can't wait to share this with my friends.
This might be one of my favorite recipes of all time. Delicious, simple to make and tastes as good or better the next day. I've already had 5 people ask me for the recipe. I made this over the weekend and I am now making it again for an end of school party on Friday for the teachers. I didn't change a single thing in this recipe. This is an absolute MUST try recipe. On a side ntoe - I served this for dinner, but I also served it for brunch along with a southwestern breakfast casserole and it worked very well together. Thank you again Chef John - your flavor combinations are ALWAYS spot on!
WOW! As a registered nutritionist and personal chef I always look for healthy foods that are quick to make and great tasting. Just last Friday I held a workshop at our local Cancer Center and wowed the participants. This recipe is quick and easy to prepare and has great texture and taste. Thank you Chef John!
After trying Chef John's Gazpacho a few days ago I have now pitched my own recipe of over 20 years! Yes folks it is true! You can teach an old dog new tricks or new recipes anyway. ;) I made no changes to it and my family and friends loved it! Gazpacho can be time consuming to make but John's isn't but 45 minutes and viewing his video to make it makes it all the more easy. Plus his voice is so relaxing to me! ;) The only thing I added was a cucumber slice and a dollop of Daisy Sour Cream to the top of each serving. Bon appetit!
SHUT THE FRONT DOOR PEOPLE! This soup is phenomenal. Who knew that a simple, cold, tomato summer soup could taste like this? I'd all but given up but this recipe showed up in my inbox and I thought "what the heck, we'll try one more gazpacho recipe." SO THANKFUL I DID!!! and I'm sorry to say I did change one thing. I did not see the 4 tomatoes called for first thing. so I got home and had all the rest of the ingredients but not those. So-what to do??? I followed the rest of the directions and then added 2 cups of low-sodium V8. This soup is amazing. I'm letting it chill now as I write but it already tastes so good I know this is going to be a once-a-weeker for the rest of the summer! and I am doing great things for my body!!! also I didn't strain the blenderized cherry tomatoes. and I used 1/4 of a yellow onion and blenderized that with the cherry tomatoes. I'm coming in with a spoon, boys, and y'all better get out of the way!!!!
Never had Gazpacho. Didn't think I would like a cold soup. I was surprised to find this is absolutely delicious. I didn't have farm tomatoes, so I used on the vine ones from the supermarket and added 1/4 of a mango for sweetness. So good, savory, and lite. Will eat again.
Made this with fresh veg from my garden. Left out the cayenne and the jalapeno so my young son could eat it. Also left out the lime as our tomatoes were bright enough without. My son didn't care for the raw onion, and my husband and I decided I should dice the onion a lot smaller next time (I used my vitamix to chop the veg). I was, however, very pleased with the flavor. I think I might go heavier on the cumin and oregano next time, just to play up the Spanish influence. I made some biscuits to go with (didn't have time to make bread) and that was dinner. It was delicious. Our cherry tomatoes are candy-sweet, and the big yellow tomatoes were very mild and relatively low acid. So this ended up on the sweet end of the spectrum, which really suited me very well. I think it will be even better tomorrow.
This was amazing- the time was worth it. I gave up on the straining and put all the "chunks" of the cherry tomato purée in with the rest of the soup, but I don't see a problem at all with the texture. I also used a lemon instead of a lime. Other than that, I followed all the directions and the video! And here's my secret: I used supermarket tomatoes. Who knows, it might taste better with real vine ripened tomatoes, but it still tastes great either way!
This certainly wasn't a Gazpacho recipe that I enjoyed. Perhaps the tomatoes weren't ripe enough, I don't know. Either way, it wasn't bursting with flavor. I also couldn't get past the blended/pureed tomatoes, it didn't look appealing at all. My kids and wife tried it and didn't like it either. I was a bit disappointed, perhaps I should be more disappointed with the lack of fresh/flavorful produce in my area.
WOW! Made the gazpacho yesterday and had it for dinner this evening. Can't say enough good things about it....I thought my gazpacho recipe was good...but this one is way better. I added one clove more garlic and a tad more vinegar, plus a pinch more cayenne ... and this was absolutely perfect. I think the cumin makes this gazpacho unique. And don't forget the sliced basil when serving ... definately makes a difference. Although Chef John doesn't like "wet bread" on the soup, I top the soup with croutons ... a few at a time while eating... as I like a little "crunch" to my soups. I'll be making this great soup often during the summer months. Also ... unlike other gazpacho recipes which add tomato juice or V-8 juice (as mine did) ... rely on fresh veggies such as very ripe tomatoes for the flavor you crave. Also, I didn't strain out the pureed cherry tomatoes .. didn't notice much difference and added additional bulk to the end product. Thanks Chef John!
Best gazpacho I have ever tasted. My friends were wowed by it! Diced avocados and a touch of sour cream really enhanced the beauty and taste. This will be my go to hot summer day recipe.
My favourite thing about Allrecipes.com is reading reviews on how different people put their own spins on recipes to suit their individual taste, but this recipe is absolutely perfect as is. Followed the recipe exactly and was a HUGE hit at a potluck dinner, wouldn't change a thing. Thanks!
Awesome! I used more cherry tomatoes to cpmpensate for the lack sweetness in the other tomatoes. I also added an extra clove of garlic and doubled the balsamic vinegar and worchester for a little extra tang and to contribute to the salt. I will make this very often.
Wow! I moved away from Spain a few years ago and have been experimenting (badly) ever since to find a great gazpacho recipe. I was skeptical about including jalapeños and green spring onions, but I'm glad I stuck to the recipe. The best Gazpacho I've ever had. I've since tried this recipe with some additional water, as well as taking the lazy option and just throwing everything a bowl and blending. Delicious! Thanks Chef John!!!
Completely addictive. I'm not much of a raw tomato fan, but this is awesome!. I think I will even try completely blended for a Bloody Mary base. Didn't peel the tomatoes because I like the extra fiber and I just used a regular cucumber(peeled) and tomatoes. Didn't strain anything either. I did substitute Steak Sauce for the Worcestershire Sauce as I'm allergic to fish.Super good!
Fabulous! Unlike other recipes, this did not call for tomato juice. Easy, flavorful to the max! Will be my summer go to!!
Yum! I have never made Gaspacho and I don't think I have ever even heard of it. I had excess tomatoes in the garden and found this recipe, hoping I would like cold tomato soup. I LOVE it! I followed the recipe to a tee and it turned out perfect. Thank you so much Chef John! I really enjoyed your video on the recipe as well.
Super soup! I added purslane (yes the weed) and omited the jalapeno pepper. To save all the juices I de-seeded the tomatoes into a mesh colander over a bowl so as not to wast any of the yummy tomato juices.
Amazing recipe, and no, I did NOT have super sweet/fresh end-of-summer produce (just Wal-mart's) and it was STILL fantastic! The few changes I made were: used a food processor instead of a blender, left the peels on for the chunks (tomato & cucumber) switched the tomoatos-used cherry tomatoes for the chunks and the large peeled tomatos for the purée. Also, the other half of the cucumber (peeled) and the rest of the red bell pepper went in with the purée too! (And increased the evoo & balsamic slightly as well, to match the veggie amount.) Next time I'll make a fresh loaf of bread to go with it! definitely satisfied my crazy pregnancy cravings for VEGGIES!!!
Great stuff - no other changes needed.
stunning, absolutely stunning. So rich in varied flavors. I added a 1/4 cup of minced red onions and served with oven toasted Oil and garlic Ciabatta and a dollop of sour cream.
This is wonderful! I made it yesterday with tomato from my garden and it was simple and easy. I followed the recipe but I added a tbsp of sugar to combat the acid in the tomatoes. This is a keeper. It is very refreshing on a hot day.
Hands-down, this is the BEST gazpacho recipe I've ever tried! Incredibly flavorful with a fantastic balance of flavors and the perfect consistency. Definitely worth the bit of time. Make a day ahead so the flavors develop.
I used LOTS of tomatoes about 15-20. By the time the pulp was pureed and seived, it was about 6 cups. I used about 2 quarts of cherry tomatoes also. The recipe doesn't say how many servings it made, but I don't know what I would have done with only 4 tomatoes. I did everything else according to the recipe. I thought is was very oniony flavored, but I liked it. This recipe served a luncheon for about 6 bowls of soup. We decorated the tops with crumbled bacon, feta, grated parmesan, and avocado chunks. Really a nice looking soup. September 22, 2015 I made this again, following the recipe exactly. I'll have to recant my first review. It was just perfect, still oniony, which I like. The amount of tomatoes was correct, so I must have done something wrong the first time, like sieving out too much pulp. This is so good with big, bold flavors.
This was fabulous! I eliminated the red bell pepper just because I didn't have any around. I simplified the process by not bothering to peel the tomatoes or strain anything, and did it all in the food processor. I sarted with step 2 and poured it all into my separate bowl. Then went back to step one and started with the jalepeno, garlic, and seasonings to get those the finest. Then added the green onion and cucumber until pretty chunky. (Bell pepper would have gone in here too.) Finally added the tomatoes till they were the right size. Poured it into my bowl, did a quick mix, and poured some back to the food processor to do the final puree- not even sure that step was necessary! We got everything necessary in our CSA box again this week, so I'll be making more soon!
Amazingly delicious! My husband is not a fan of Gazpacho, but he truly loved this! There is absolutely no substitute for using only fresh tomatoes; do not substitute V8 or tomato juice! What a find! Thank you, Chef John.
The tomato skins didn't loosen as much as hoped with a minute in boiling water. I want to try leaving them a little longer next time. My friends LOVED this recipe as the starter for our annual basil banquet. They took almost all the leftovers away from me. (I wish I could serve them in smaller bowls so I'd have more left for me the next day.)
Pretty much my first real attempt at gazpacho, having nothing to compare it to (save salsas and spaghetti sauce) Modifying ingredients only slightly; upon my first taste I WAS BLOWN AWAY!!! A symphony of flavors orchestrated perfectly for pallet! I'm hooked... it...another addiction to feed.
OH. MY. WORD. FANTASTIC!!!!!! Change nothing! This is my new favorite summer recipe.
It left something out. I couldn't put my finger on it. I like Gazpacho but this was not for me.
The vegetable prep takes more time than the "throw everything in a blender gazpacho recipes but it's worth it! The cold temperature of the soup contrasts nicely with the spice from all the different peppers. The flavor is amazing. The best part is the video showing veg prep and how to make the soup more or less chunky according to your taste.
This is wonderful and reminds me of the gazpacho that I used to get in the south of Spain many years ago! I followed the recipe fairly closely. Exceptions: I didn't have a jalapeño so I left it out, and I used green bell pepper because that is what I had in my garden, and regular pickling cucumbers (completely peeled) for the same reason. At our farmhouse, I didn't have a blender, but I did have a submersible mixer, and it worked just fine I enjoyed watching the video first and found it quite helpful, and took Chef John's suggestion on using cilantro instead of the basil--again, because that is what I had available. This is a wonderful way to use the abundance of garden produce I have coming out my ears and is such a cool dinner delight on hot summer nights (or days!)
My daughter has refused to try gazpacho before and LOVED this. I used supermarket ingredients but can't wait to try it with the farmer markets ingredients. I made has instructed (doubled recipe). Was better the next day.
Excellent! Had my first bowl as Pablo Sandoval (vegetarian, baseball player) hit a home run. Enough said. Replaced the cherry tomatoes with puree because the acid in cherry tomatoes causes sores for me. (Don't do this!) In the future I would probably do juice instead of puree. For those of you who don't have this problem, this recipe is perfect. I thought I wouldn't taste enough cucumber or bell pepper but they are well represented. Be sure to patiently chill this dish for hours; the key to the blending of great flavors. Can't wait to eat it again tomorrow, outdoors in 85 degree heat. It's the bomb!
I made as submitted but to me it's just like homemade salsa, not soup at all...will have to keep looking for the right gazpacho!
Absolutely gorgeous and delicious. A bit of time chopping but well worth the effort. I love Chef John!
This was GREAT! Took a lot of time to chop, and made quite a mess in my kitchen (but I tend to be quite messy all the time), but the results were terrific, and made a very big batch! I didn't have a jalapeño pepper...put a few drops of hot sauce, but we don't like much spice, so it was just fine without. I may add a bit more lime juice when I have it for lunch tomorrow. Try it...you'll like it!
The best gazpacho I've had. I added a bit (maybe a tsp or 2) of Old Bay Seasoning which is my secret ingredient for most things - rounded out and savored up the flavor a bit and was absolutely delicious. If you don't like celery/celery salt, though, don't use the Old Bay.
Yummmmmmmm. How perfect for a hot summer night. Had with a cold glass of white wine.
Made this exactly like Chef John does in the video. I like it smoother as well. It has such a good flavor. This is perfect for what I grow every year.
So delicious. Cumin is the secret ingredient. I added a bit of avacado and served it with tortilla chips and cilantro garnish
Excellent! I did use store bought vine tomatoes because it's too early in the season for the farmers market. So, I added a little bit of suger to the puree. The video was very helpful; and I always enjoy Chef John's easy explanation and great sense of humor :-). The next time I make this I will double the ingredients to share with more friends!
Yum yum yum. I cheated and used one can of mild Rotel in place of some of the tomatoes since I didn't have quite enough fresh, and it still turned out lovely! Thank you for such an easy, healthy and delicious recipe. Did I mention this is a great base for Bloody Marys? :)
Delicious! Just the right "kick" to make healthy eating not seem like deprivation. So good!
I didn't have any cherry tomatoes, so I used extra garden tomatoes. I also didn't strain after blending and it was delicious!
Chef John, I have always been a fan because I love your educational videos....but this recipe....It's the best! My family (even my 13 boy) ate this like a bunch of locusts. They said this was the best gazpacho they have tasted!
Oh man... I usually don't leave reviews, but I just made this gazpacho and it's amazing! I tasted it before putting it in the refrigerator right now, and WOW. I can't imagine how great it's going to taste when once the flavors fully blend and it's chilled to perfection. I made a couple tiny tweaks to my recipe: I used cilantro instead of basil (which Chef John mentions as an option). I also put the cilantro in the blender and omitted the cherry tomatoes. Instead of cherry tomatoes, I blanched and seeded a couple more large vine-ripened tomatoes than the recipe calls for and just blended them all. Dicing blanched tomatoes was a slippery mess. Don't bother dicing, just blend them. The end result is outstanding. A resounding 5 stars!
After reading the reviews, had to try making this. I used my mother in law's recipe for 25+ years. Done with that. This is the only recipe for me. We loved it!!! I didn't peel the tomatoes and didn't add Worcester sauce because we are doing whole30 diet. Awesome!!!!
Thank you Chef John This is the best gazpacho recipe ever I wished I had doubled the recipe I made it for my friends and some ask for more
Very good recipe. I made minor changes. I used cilantro as a garnish rather than basil, and I also topped it with avocado chunks!
This is AMAZING! I ate several helpings of this but that's ok. It is really healthy. Try it- you will not be disappointed!
Awesome soup. Perfect summer first course. Does involve a lot of prep, but worth it.
Best I've ever had. Have made it many times since I found it. Thank you.
I love Gazpacho! I have made this several times and follow the recipe but I have also added some small cubes of watermelon at the end. I think it is extra good with the watermelon.
I didn't use the balsamic, but subbed in rice wine vinegar. And used a fresh jalapeño instead of the cayenne. Also I chop my veggies a bit bigger to start. Still very good! Very tasty!
Did as the recipe indicated as closely as possible. It is more complex than other recipe , but I liked that it does not include tomato juice. It came out great! Very tasty. I am making it again tomorrow by request :)
Best gazpacho EVER!!! I lost my old recipe that everyone loved. Came across this masterpiece of flavor in the hunt for one like my old one. This isn’t anything like my old recipe it’s one hundred times better. We grow sweet 100’s and all veggies came fresh from our garden right before making. I never thought to use cherry tomatoes in gazpacho it made it o so good. I made this six times over the summer. I kept meaning to take some to my mother in law. But since I like to make gazpacho a day before planning on eating. Everyone kept sneaking bowls and it never made it to day two.
Supberb as per usual. Anything Chef John posts is great!
This is amazing!!
Made it for the first time yesterday. Everyone LOVED it, and it’s beautiful also!!! Keeper!
My whole family loved it. I pretty much stuck to the recipe. I accidentally added 1 TBSP of Worcestershire sauce instead of 1 tsp. It was an accident but turned out fine. I also used fresh oregano from my garden. Those were the only changes. I’ve made this twice so far and it goes in no time. It’s healthy and we love it. Thanks Chef John! Love your recipes and your videos :)
Holy cow! I've never had gazpacho before but being over-run with a ton of tomatoes I need something to do with them. This soup is ah-mazing I will make it every time I have great homegrown tomatoes, Thanks Chef John!!
So, so delicious! Made according to the recipe, except didn't have a jalapeno. Made ciabatta rolls to go with!
This gazpacho is SO flavorful! I plan on making it again with a slight adjustment - I'm not a huge fan of chunks of tomato so I will puree it all as the directions state and add only chunks of the cucumber & peppers and probably add some other veggies (celery, carrots etc).
I love this recipe. Served a double batch at a dinner party for eight last week with my heirloom and green zebra tomatoes, and it was a huge hit! Grazi, Chef John! Best recipe for gazapacho I've made yet.
I made it with tomatoes from our Farmer's Market and it was SOOOOO good! Best Gazpacho Ever!!!
I followed the recipe according to Chef John. The only thing different I did was, I added all of the ingredients together and blended them. It was a personal preference. It tastes VERY good and I'll be making this again.
Delicious and easy to make.
Thanks Chef John, Made your terrific gazpacho yesterday, July 22, 2020, and followed exactly your recipe. Topped it with a tablespoon of sour cream. Didn't watch your video, but will on the next one I make. Tonight lasagna. Thanks again. Jack
Had some Heirlooms that my sister-in-law gave me right of the garden. This is a fresh and tasty cold soup. Gets better overnight. Just terrific!
This is not the easiest gazpacho recipe I’ve made (LOTS of chopping), but it was worth it. It’s by far the best tasting gazpacho I’ve had.
This was outstanding! Love the spice the jalapeño adds. I did serve this with buttered crunchy baguette. Will be making this again before summer is officially over!
My husband loved it and after it sat for a few days the flavor intensified. It’s a keeper!
I made it but didn't peel the tomatoes, I just ninjaed 3 kinds of small fresh garden toms, so who knew and who cares basically no one I know. They all liked it anyway and me too. If peeling tomatoes is done when you order it in a restaurant that's probably reflected in the price. It was on a hot day that I made it and it did the trick quite well with large tortillas for a snack by the pool!
I made this yesterday with ingredients fresh from a local farm market and changed the recipe only by adding a few more tomatoes. The result was excellent and well received by the diners, including the one who said he "didn't normally like gazpacho"but loved this.A dollop of sour cream was a nice garnish.
This is a wonderful tasting and easy recipe. This is the first time I have made gazpacho and was pleased with the consistency and flavor profile. I got all my ingredients at our local farmer's market and followed the recipe to the letter. I have given it four stars because, you never know, there might be a better recipe out there. But, I will definitely make this again.
Amazing! Wonderful freshness and flavor combinations. Each bowl was completely cleaned out, and we had a lot of food. Best I've ever had!
Yep - this is pretty amazing! It has a bit of a kick with the jalapeno. And I made the mistake of not using gloves while cleaning and slicing it, so my fingers burned for quite some time. But, I would say it was worth the pain! Another great recipe from Chef John!
This is by far the best recipe for gazpacho I have tried. I added cooked shrimp and it was absolutely delicious. My husband and I loved it.
Lots of chopping :-) ... but definitely worth it! Made this for a family function as a first course. After making before refrigerating, I was a little concerned that it was too thin. After refrigerating 24 hours it thickened up to a perfect consistency and was a big hit! Thanks Chef John!
Seriously good! It’s in my permanent collection
Very good gazpacho. I make this every year with all my fresh garden veggies. I add all the ingredients listed except I'm lazy and I add everything at once to the food processor and pulse until it's the desired consistancy.
This was quite good--I like the mix of chunk and puree, as well as the spiciness. I just wish it were thicker! Could be great with some toasted bread.
I love a good Gazpacho -- this is my absolute favorite recipe for Gazpacho! I double the recipe so I'll have lots of leftovers.
Lots of peeling and chopping but am delighted with the results. I left it too late to prepare, so stuck it in the freezer for 45 mins + last 15 mins in freezer so I could serve it on time at dinner! My guests loved it.
Left out the onion because I didn't have any but left everything else the same and this was awesome. Even better the next day when flavours have had more time to meld.
I love gazpacho but have never found a fabulous recipe. When you purée the cherry tomatoes, olive oil and balsamic it changes the color to a dirty orange, not at all attractive . I used fresh produce from my garden but it lacked flavor. I can find a better use for the abundance of tomatoes I have.
Only out of necessity I substituted finely chopped vidalia onions and I didn't do the cherry tomatoes because I did have any of those, either, so I just used my immersion blender and buzzed my tomatoes a few times. I also cut the olive oil to 1 tablespoon because of fat calories. This is the best gazpacho recipe I have ever found and the only one I ever use.
Instead of a jalapeño, I used half a poblano pepper. I left out the cayenne and the lime, because I forgot (I didn't miss them). I also just put everything in my NutriBullet and pulsed for a split second and it is perfect! Since my husband isn't a fan of cold soup, I can make this for myself anytime I want. So good!
AMAZING!!! I'm not a great chef but this turned out absolutely AWESOME! Everything Chef John makes is WONDERFUL!! SO SO SO happy it turned out so well!! Thank you for a fantastic recipe!! Can't wait to share with my family (maybe) :)
BOO YA! used 1/2 of the cumin, no jalapeno on hand, and Vidalia onion instead of the green onions. Added a can of black beans for protein. This is a keeper!
Another fabulous receive if genius chef John ! You never go wrong with him !
The best gazpacho ever. I chopped 1 tomato and 1/2 a cucumber. I tossed everything else in my Vitamix whole and blended. I added cilantro from my garden. Mine looked a bit brown, wondering if it was the cuc skin? Cilantro? Basalmic? worchestershire? Anyway, it tasted fantastic! Thank you, Chef John.
My garden was busting with tomatoes, you can only have so many BLTs and some much fresh salsa. This was great, very refreshing, not overly acidic. Might try Chef Johns tomato sauce next so I could can it.
So much fun to make when you have everything you need in the garden! The only thing I had to buy was green onions. My jalapeño was extra hot, so I had to balance it out with an extra cucumber. That seemed to help. Topped with sour cream to also give some coolness. It was delicious on a hot summer night!
I used banana peppers instead of jalepeno peppers and omitted the cumin. I served it with a dollop of sour cream and cilantro.
No changes at all! Always make it by the directions first time.
Fabulous! Made, of course, with tomatoes right off the vine:-) Followed previous suggestion to add shrimp to make it a meal.