Cucumber-Tomatillo Gazpacho

Ingredients

• 1 pound English hothouse cucumbers (about 1), halved, seeds removed
• 1 pound tomatillos, husks removed, rinsed
• ½ medium onion, thinly sliced, rinsed under cold water
• ½ poblano chile, seeds removed
• 1 garlic clove
• ¼ cup olive oil
• ¼ cup unseasoned rice vinegar
• 1 tablespoon chopped parsley
• 1 tablespoon chopped cilantro, plus leaves for serving
• Kosher salt, freshly ground pepper

Steps

1. Blend cucumbers, tomatillos, onion, chile, garlic, oil, vinegar, parsley, and chopped cilantro in a blender until very smooth; season with salt and pepper. Transfer to an airtight container, cover, and chill at least 2 hours.
2. Serve topped with cilantro leaves.
3. Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.