2000s Recipes + Menus

Tomato and Tomatillo Gazpacho

Serves6 (first course)
  • Active time:20 min
  • Start to finish:1 1/2 hr (includes chilling)
September 2009
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. View more of our favorite recipes from this issue.
  • 1/2 lb fresh tomatillos, husked, rinsed, and quartered
  • 1 1/2 lb 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
  • Purée tomatillos, half of tomatoes, and half of onion with chile, garlic, vinegar, and 1 1/4 tsp 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.
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