Ingredients
2 tablespoons olive oil
2 tablespoons red wine vinegar
11/2 pounds tomatoes (chopped, dividied)
1 medium pepper (hot such as jalapeno, chopped, including seeds)
1/2 cup cilantro (chopped)
1 clove garlic (quartered)
1/2 pound tomatillos (fresh, husked, rinsed, and quartered)
1/2 cup onion (white, divided)
Steps
- 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.
U.S. Department of Agriculture. Nutrition.gov Website. Tomato and Tomatillo Gazpacho. Recipe source: Source Tufts University: New Entry Sustainable Farming Project. Available at nutrition.gov/recipes. Access date: 09-05-2024.