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GoFarm Blog

Cucumbers With Ajo Blanco Sauce


5 cucumbers

Kosher salt

3 tsp sherry vinegar or red wine vinegar, divided

¾ cup almonds, divided

1 garlic clove, chopped

½ cup extra-virgin olive oil

Flaky Sea salt


  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 ¼ 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 ½ 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.

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

Recipe adapted from:


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