TOMATO AND TOMATILLO GAZPACHO

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Tomato and Tomatillo Gazpacho image

Provided by Andrea Albin

Categories     Onion     Tomato     Appetizer     Dinner     Lunch     Summer     Healthy     Tomatillo     Cilantro     Chile Pepper     Gourmet     Vegan     Vegetarian     Pescatarian     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 6 (first course) servings

Number Of Ingredients 9

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

Steps:

  • 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.

*** Explore more Tomato And Tomatillo Gazpacho Recipes »

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