Tomato and Tomatillo Gazpacho Recipe

  • 1/2 pound fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 pounds tomatoes, chopped, divided
  • 1/2 cup chopped white onion, divided
  • 1 fresh serrano chile, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 1 cup water
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro
  1. Pur&eaacute;e tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.
  2. Force through a medium-mesh sieve into a bowl, discarding solids.
  3. Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.