Cucumber-Tomatillo Gazpacho

chile cilantro cucumber garlic gazpacho onion parsley poblano rice vinegar rsvp tomatillo

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

Method

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.

Serve topped with cilantro leaves.

Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.