2 cups cucumber juice
1 cup green grape juice
1/2 cup white verjus
2 Tbsp sherry vinegar
1/2 small clove garlic, crushed or microplaned
1 cup panko bread crumbs
1/2 cup olive oil (the nicest you can find; you will taste the difference)
Salt and cayenne pepper to taste
Method: Separately juice the cucumber and fresh green grapes in either a juicer or blend in the blender and pass through a mesh strainer. Blend all ingredients together except for the olive oil. Once the mixture looks smooth in the blender, slowly stream in the olive oil. Adjust the seasoning with salt and cayenne pepper.
Tip: Make sure you chill well before serving, as it is best if it’s ice cold.