Cucumbers with Ajo Blanco Sauce (Spanish)

A punchy raw garlic sauce is the resourceful cook’s secret weapon. When you’re after a low-input, high-impact, wake-up-whatever-leftovers condiment, nothing delivers like a proper fluffy aïoli or fiery Lebanese toum. And right now this ajo blanco sauce has our hearts aflutter: rich from almonds, tart with sherry vinegar and plenty garlic-pungent, it’s what we’re putting on, in and underneath every simply prepared vegetable and protein we’re making this season.

5 mini Persian cucumbers, seedless (~ 12 oz)
sea salt
3 tsp. sherry vinegar or red wine vinegar, divided
¾ cup blanched almonds, divided
1 clove garlic, finely grated
½ cup extra-virgin olive oil
flaky sea salt

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4).

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.

Make-Ahead: Sauce can be made 1 day ahead. Cover and chill.