For smaller blenders, you may want to split this up into 2 to 3 batches.
Prep apples and cucumbers to ensure fully peeled, cored, removal of seeds and roughly chopped.
In a large blender (or food processor) first blend cucumber, vinegar, and lemon juice to get a watery mixture.
Add garlic and apples to blend on high for several minutes until looks like puree.
While running but lid on, stream in olive oil through a safe opening until well mixed.
Pause running and add in almonds, ginger, zest, salt and pepper and blend on high for several minutes to create a fine texture. Can add a bit of water to thin out if too thick.
Taste for salt level (add more to taste).
For tasting portion, serve in small glasses – about 2 fluid ounces per serving.
Top with a small swirl of sour cream and pinch of lemon zest.
