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.
1/2lbfresh tomatillos, husked, rinsed, and quartered
1 1/2lbtomatoes, chopped, divided
1/2cupchopped white onion, divided
1fresh serrano chile, coarsely chopped, including seeds
1garlic clove, quartered
2tablespoonsred-wine vinegar
1cupwater
2tablespoonsolive oil
1/2cupchopped 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.
