Sangrita

1. 1

   Cut two 3 1/2-inch lengths from each of the cucumbers to use as cups.

2. 2

   Peel the pieces, leaving a 1 1/2-inch band of peel at one end of each.

3. 3

   Using a melon baller, scoop out the seeds, stopping just before reaching the bottom.

4. 4

   Refrigerate the cups for at least 10 minutes.

5. 5

   Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side.

6. 6

   Transfer the ancho to a work surface to cool.

7. 7

   In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree.

8. 8

   Strain through a coarse sieve.

9. 9

   Season the sangrita with salt and pepper and chill for 20 minutes.

10. 10

    Pour the sangrita into the cucumber cups and serve.

No additional tips available.