Mexican gazpacho: Gazpacho a la mexicana
This is a great hot weather choice, since it calls for no cooking at all. Serve it with bolillos or crusty French bread.
- ½ cup water, or more as necessary
- 1 ½ pounds ripe tomatoes, chopped
- ¾ pound fresh tomatillos (called tomate verde in Mexico) husked and chopped
- ½ cup finely chopped white onion
- 1-2 fresh serrano chiles, chopped (remove seeds for less heat)
- 1 medium clove garlic, minced
- 1 tablespoon red wine vinegar
- 2 tablespoons good quality olive oil
- salt to taste
- chopped cilantro for garnish
- chopped avocado for garnish (optional)
Place water, 1 pound of the tomatoes, ½ pound of the tomatillos, half the onion, the chiles and the garlic in a blender. Puree until smooth.
Pour the pureed mixture into a large bowl and stir in the remaining chopped tomatoes and tomatillos, the vinegar, oil, and salt to taste. Add more vinegar to taste if desired. Thin with more water if desired. Chill for at least 30 minutes.
Ladle into bowls. Garnish with chopped cilantro and the chopped avocado, if using. Serves 6 as a first course.
Cool and refreshing: Mexican summer soups