Cucumbers with Ajo Blanco Sauce
['5 mini seedless or Persian cucumbers (about 12 oz.)', 'Kosher salt', '3 tsp. sherry vinegar or red wine vinegar, divided', '3/4 cup blanched almonds, divided', '1 garlic clove, finely grated', '1/2 cup extra-virgin olive oil', 'Flaky sea salt']
Preheat oven to 350°F. Cut cucumbers about 1" thick on a steep diagonal and place in a medium bowl. Add a large pinch of kosher salt and 2 tsp. vinegar and toss to combine; let marinate 10 minutes. Pour off any liquid that is released.
Toast 1/4 cup almonds on a rimmed baking sheet, tossing once, until golden, about 5 minutes. Let cool, then coarsely chop. Set aside.
Blend garlic, oil, remaining 1 tsp. vinegar, remaining ½ cup almonds, and 1/2 cup ice water in a blender until smooth and creamy, about 2 minutes; season generously with salt.
Divide sauce among plates and top with cucumber salad and chopped almonds. Sprinkle with flaky sea salt.
Sauce can be made 1 day ahead. Cover and chill.
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