Ingredients:

• 1 pound English cucumbers, halved, seeds removed

• 1 pound tomatillos, husks removed, rinsed

• 1/2 medium onion, thinly sliced, rinsed under cold water

• 1/2 poblano chile, seeds removed

• 1 garlic clove

• 1/4 cup olive oil

• 1/4 cup unseasoned rice vinegar

• 1 tablespoon chopped parsely

• 1 tablespoon chopped cilantro, plus leaves for serving

• Kosher salt, freshly ground pepper

Directions:

• 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.