How to Make It
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.