Tomato and Tomatillo Gazpacho
['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']
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.
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.
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