- 2 medium cucumbers, each about 1 1/2 inches in diameter
- 1/2 dried ancho chile, stemmed and seeded
- 1/2 cup fresh orange juice
- 1/2 cup tomato juice
- 2 tablespoons fresh lime juice
- 1 tablespoon minced onion
- 1/2 teaspoon Worcestershire sauce
- Salt and freshly ground pepper
- 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.
- 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.
- 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.
- Pour the sangrita into the cucumber cups and serve.
The sangrita can be refrigerated overnight.