Cucumbers with Ajo Blanco Sauce

From the kitchen of Carly

Crisp cucumber slices meet silky almond sauce in this Spanish-inspired dish. Sherry vinegar brightens the cucumbers while a blended almond cream soaks up every bite. Toasted almonds add texture and nuttiness. Simple, elegant, and deeply satisfying.

Prep
n/a
Cook
n/a
Total
n/a
Servings
4
Difficulty
medium

Ingredients

4 servings

  • 15 mini seedless or Persian cucumbers (about 12 oz.)
  • 1Kosher salt
  • 13 tsp. sherry vinegar or red wine vinegar, divided
  • 13/4 cup blanched almonds, divided
  • 11 garlic clove, finely grated
  • 11/2 cup extra-virgin olive oil
  • 1Flaky sea salt

Instructions

  1. Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.

  2. Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.

  3. Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.

  4. Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.

  5. Sauce can be made 1 day ahead. Cover and chill.