A cool green zingy soup; pack it in a thermos on ice and take it picnicking or to the beach. (Looking for the classic tomato version? Try this peak summer gazpacho recipe.)
Ingredients
4 Servings
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
Preparation
-
Step 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.
Step 2
Serve topped with cilantro leaves.
Step 3
Do Ahead: Gazpacho can be made 2 days ahead. Keep chilled.
