This recipe sounds refreshing as well as elegant for hot weather entertaining. There were cucumbers at the Market last week, but I think the sauce would be amazing with almost anything!
Cucumbers With Ajo Blanco Sauce
recipe by Andy Baraghani at bon appetit
Ingredients:
- 5 small seedless cucumbers (about 12 oz.)
- Salt
- 3 teaspoons sherry vinegar or red wine vinegar, divided
- ¾ cup blanched almonds, divided
- 1 garlic clove, finely grated
- ½ cup extra-virgin olive oil
- Flaky sea salt
Directions:
- Preheat oven to 350°. 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.
- Toast ¼ cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
- Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and ½ cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
- Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt. Makes 4 servings.
Do Ahead: Sauce can be made 1 day ahead. Cover and chill.
