Ingredients

Serves 6 to 8

• 1 1/2 cups whole Spanish Marcona almonds, salted (or blanched whole salted almonds), plus 1/4 cup chopped, for garnish
• 1 clove garlic
• 1/2 shallot, peeled
• 2 cups seedless English or Kirby cucumber, peeled and chopped, plus 1/2 cup small cucumber balls, formed with a small melon baller, for garnish
• 2 cups seedless green grapes, plus 1/4 cup, thinly sliced, for garnish
• 1 tablespoon fresh dill, plus 2 tablespoons, for garnish
• 1 1/2 cups homemade vegetable or chicken stock, or store-bought low-sodium vegetable stock or chicken broth
• 1/2 cup extra-virgin olive oil
• 1 tablespoon sherry-wine vinegar
• 2 tablespoons dry Spanish sherry, such as Manzanilla or Amontillado