Tomato and Tomatillo Gazpacho

Light and refreshing cool summer soup.


  • 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 hot pepper, coarsely chopped, including seeds
  • 1 garlic clove, quartered
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons olive oil
  • 1/2 cup chopped cilantro


Puree tomatillos, half of tomatoes, and half of onion with hot pepper, garlic, vinegar, and 1 ¼ 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.