Celebrate the last of the hot weather with a spirited, chunky gazpacho in the Mexican mode. Tomatoes give the soup their characteristic rich, rounded flavor, and tomatillos—an Aztec and Mayan staple—lend fruity tartness and great body.
Ingredients
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
Directions
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.
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.
