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.
- 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
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.