Tomato and Tomatillo Gazpacho |
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Prep Time: 20 Minutes Cook Time: 70 Minutes |
Ready In: 90 Minutes Servings: 6 |
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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 tomatillosĀan Aztec and Mayan stapleĀlend 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 |
2 tablespoons olive oil |
1/2 cup chopped cilantro |
Directions:
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.
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