TOMATO & TOMATILLO GAZPACHO

By BobD

Ingredients

• 6 SERVINGS
• 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

Preparation

Step 1

Puree tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 teaspoons salt in a blender until smooth.

Force through a medium-mesh sieve into a bowl, discarding solids.

Stir in remaining tomatoes and onion, water, oil, and cilantro.

Chill until cold, at least 1 hour and up to 4 hours.