Ingredients
- 2 lb English hothouse cucumbers (about 2 large), chopped
- 2 garlic cloves, smashed
- 2 cups coarsely chopped arugula
- 2 cups coarsely chopped mixed tender herbs (basil, parsley, cilantro, and/or mint)
- 3 tablespoons (or more) sherry vinegar or red wine vinegar
- Kosher salt
- 3/4 cup (or more) olive oil
Instructions
Purée cucumbers, garlic, and 1/2 cup water in a blender until smooth. Add arugula, herbs, vinegar, and a large pinch of salt and purée, scraping down the sides as needed, until very smooth. With the motor running, slowly stream in the oil; blend until emulsified. The mixture will turn pale green and creamy — add more oil and/or water if needed. Taste and season with more salt and vinegar; it should be borderline too salty and acidic at room temperature, since chilling mutes seasoning. Transfer to an airtight container and chill 4–12 hours.
Taste and adjust with a little more salt and/or vinegar just before pouring into chilled glasses.