Cucumber Tomatillo Gazpacho

Name: Cucumber-Tomatillo Gazpacho
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