Active Time

　　20 min

　　Total Time

　　1 1/2 hr (includes chilling)

　　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.

　　

Ingredients

Makes 6 (first course) servings

　　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

　　

Step 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.

　　

Step 2

Force through a medium-mesh sieve into a bowl, discarding solids.

　　

Step 3

Stir in remaining tomatoes and onion, water, oil, and cilantro. Chill until cold, at least 1 hour and up to 4 hours.