Sangrita

Directions

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.