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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.