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.

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