Name: Cucumber-Tomatillo Gazpacho
Yield: 4 Servings
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

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Alex Lau

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.)

Recipe notes