The word that was used to describe these cucumber cups was "refreshing." The cool cucumber matched with the fresh-tasting ginger-carrot puree makes a nice treat for a Spring day. The puree can be made a day in advance, although I suggest assembling the cups the same day they will be served.
I chose not to season the cucumber cups with salt, nor pepper, wanting these to be as healthy as possible. This is entirely up to you. The pepper may look aesthetically pleasing, giving the cucumber cups a "speckled" look.
Cucumber Cups with Ginger-Carrot Puree Recipe
Yields: approx 15-20 cups
1 lb carrots, chopped
2 Tbsp fresh orange juice
1 Tbsp light mayonnaise
2 tsp rice vinegar
1 tsp fresh ginger, peeled and grated
1/2 tsp low-sodium soy sauce
1/2 tsp sesame oil
Pinch cayenne pepper
1/8 tsp salt
2 large cucumbers, cut into 1" tall round pieces
chives, chopped for garnish
1. Boil water in a high-rimmed skillet. Add carrots; cover and reduce heat to Medium. Cook for 20 minutes or until carrots are tender. Drain, rinse under cold water and let cool.
2. Fit a food processor with the knife blade. Add carrots through salt. Puree until smooth. Taste and adjust seasoning as needed.
3. Using a 2" fluted biscuit cutter, press down on cucumber pieces to create a fluted cup. Scoop out only half the seeds in each cup.
4. Fill a disposable pastry bag or plastic sandwich bag with carrot puree. Snip off corner. Squeeze carrot puree into cucumber cups.
5. Sprinkle chopped chives over cups for garnish.
Printer Friendly Recipe
Source: Carrot Puree adapted from Good Housekeeping