Stuffed Cucumber Cups

1. 1

   In food processor, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to bowl and set aside.

2. 2

   Cut ends off cucumber and cut into 10-12 pieces. Using a melon baler, scoop out the seeds to make a ring.

3. 3

   Place cucumber on serving plate. Fill each with 1 tablespoon cashew mixture. Can be made up to 2 days in advance.

No additional tips available.