Cucumbers With Ajo Blanco Sauce - cooking recipe

Ingredients

5 mini seedless or Persian cucumbers (about 12 oz.)
Kosher salt
3 tsp. sherry vinegar or red wine vinegar, divided
3/4 cup blanched almonds, divided
1 garlic clove, finely grated
1/2 cup extra-virgin olive oil
Flaky sea salt

Preparation

Preheat oven to 350\u00b0F. 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 1/4 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 1/2 cup almonds, and 1/2 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.
Sauce can be made 1 day ahead. Cover and chill.