Tomatillo, Tomato and Avocado Gazpacho

• 1 pound tomatillos, papery shells removed, rinsed
• 2 slices red or white onion
• 2 to 3 garlic cloves, to taste
• 2 serrano chiles or 1 jalapeno, coarsely chopped
• 2 tablespoons olive oil
• 1 to 2 tablespoons fresh lime juice (to taste)
• 1 large ripe avocado
• 1/2 cup chopped cilantro, plus additional cilantro for garnish
• 1 teaspoon lightly toasted cumin seeds, ground
• Salt to taste
• Few drops of vinegar
• 1 pound ripe tomatoes, preferably green zebras
• Freshly squeezed lime juice for serving

1. Place the tomatillos in a saucepan and cover with water.
2. Bring to a boil, reduce the heat and simmer 8 to 10 minutes, flipping them over halfway through, until olive green and softened.
3. Drain and transfer to a blender.
4. Meanwhile put the onion slices in a bowl, cover with cold water and add a few drops of vinegar.
5. Let sit for 5 minutes while you prepare the remaining ingredients.
6. Drain and rinse with cold water.
7. Cut in half or into smaller pieces.
8. Add the onions and remaining ingredients plus a cup of cold water and blend until smooth.
9. You will probably have to do this in two batches.
10. Strain through a medium strainer, taste and adjust seasonings.
11. Chill for two hours or longer.
12. Garnish each bowl with chopped cilantro and a few drops of lime juice.

red, garlic, serrano chiles, olive oil, lime juice, avocado, cilantro, cumin seeds, salt, vinegar, tomatoes, freshly squeezed lime juice for serving

Taken from cooking.nytimes.com/recipes/1014951 (may not work)