How to Make It
Place almonds, minced garlic, minced shallot, cucumber, grapes, dill weed, and broth in a blender. Puree until very smooth.
While blender is running, add the sherry vinegar and dry sherry. Drizzle in the olive oil. Add salt and black pepper to taste.
Refrigerate in an airtight container until chilled (about 30 minutes).