Big fan of gazpacho. The acidity of the vinegar, mixed with the vegetables, paired with the fat from ~really good~ EVOO, ughhhh I love it. It's one of those dishes I make even on the coldest days in the fall because of how easy it is and even though it's served cold, it is still comforting and filling.

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

Recipe

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.