![Sangrita](https://cdn.statically.io/img/www.foodandwine.com/thmb/yAadkjqqFme5TNoDxmggQBSPPQE=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/200306-r-xl-sangrita-bruzas-3ce619aa36ac4bb6a304ea4edd2ca9b8.jpg)
Ingredients
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2 medium cucumbers, each about 1 1/2 inches in diameter
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1/2 dried ancho chile, stemmed and seeded
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1/2 cup fresh orange juice
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1/2 cup tomato juice
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2 tablespoons fresh lime juice
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1 tablespoon minced onion
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1/2 teaspoon Worcestershire sauce
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Salt and freshly ground pepper
Directions
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Cut two 3 1/2-inch lengths from each of the cucumbers to use as cups. Peel the pieces, leaving a 1 1/2-inch band of peel at one end of each. Using a melon baller, scoop out the seeds, stopping just before reaching the bottom. Refrigerate the cups for at least 10 minutes.
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Meanwhile, in a small skillet, toast the ancho chile over moderate heat until it begins to blister, about 1 1/2 minutes per side. Transfer the ancho to a work surface to cool.
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In a blender, combine the orange, tomato and lime juices with the onion and Worcestershire sauce; crumble in the toasted ancho and puree. Strain through a coarse sieve. Season the sangrita with salt and pepper and chill for 20 minutes.
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Pour the sangrita into the cucumber cups and serve.
Make Ahead
The sangrita can be refrigerated overnight.