Active Time
10 Mins
Total Time
40 Mins
Yield
Makes 6 cups

How to Make It

Step 1

Place almonds, minced garlic, minced shallot, cucumber, grapes, dill weed, and broth in a blender. Puree until very smooth.

Step 2

While blender is running, add the sherry vinegar and dry sherry. Drizzle in the olive oil. Add salt and black pepper to taste.

Step 3

Refrigerate in an airtight container until chilled (about 30 minutes).