From: Chef Jeremiah Bacon, The Macintosh, Charleston, SC. Yield: varies. 8 cucumbers, peeled and chopped 1 bottle of sparkling white grape juice ¼ loaf white bread, crust removed 1 cup almonds ½ clove garlic sachet, including lemon balm and jalapeno Soak almonds in grape juice overnight to slightly soften. Combine ingredients (except sachet); blend until smooth. Allow mixture to sit overnight, refrigerated, with sachet. Season and pass through chinois.

Register to view this article

WhyRegisterfor FREE?

Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.

Already registered? here.