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Tomato and Tomatillo Gazpacho

Light and refreshing cool summer soup.

1/2 pound tomatillos (fresh, husked, rinsed, and quartered)
1 1/2 pounds tomatoes (chopped, dividied)
1/2 cup onion (white, divided)
1 medium pepper (hot such as jalapeno, chopped, including seeds)
1 clove garlic (quartered)
2 tablespoons red wine vinegar
2 tablespoons olive oil
1/2 cup cilantro (chopped)
  1. Puree tomatillos, half of tomatoes, and half of onion with hot pepper, garlic, vinegar, and 1 ¼ teaspoons salt in a blender until smooth.
  2. Force through a medium-mesh sieve into a bowl, discarding solids.
  3. Stir in remaining tomatoes and onion, water, oil, and cilantro.
  4. Chill until cold, at least 1 hour and up to 4 hours.
Meal Type: Lunch, Dinner
Food group: Vegetables
Season: Summer