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Share your recipes August 2014

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Stuffed Cucumber Cups

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(Courtesy of The Complete Leafy Greens Cookbook by Susan Sampson © 2013 Reprinted with publisher permission.)

Makes 10 to 12 pieces.

¾ cup whole raw cashews

½ cup chopped red bell pepper

¼ cup filtered water

2 tablespoons freshly squeezed lemon juice

2 teaspoons smoked paprika   

¾ teaspoon fine sea salt

1 clove garlic

1 large cucumber


If you can, use an English cucumber to make the cups, as they do not contain seeds. If you are using a field cucumber, be sure to peel off the skin and scoop out all the seeds as they are tough and bitter.

In a food processor fitted with the metal blade, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to a bowl and set aside.

Cut the ends off the cucumber, then cut it crosswise into 10 to 12 equal pieces. Using a melon baller, scoop out the seeds and pulp from each piece, hollowing it out to make a ring.

Place the cucumber cups on a serving plate. Fill each with 1 tablespoon of the cashew mixture. Serve immediately or cover and refrigerate for up to 2 days. Alternatively you could also fill with sunflower seed hummus. 

Ann's Article:

Summer Fruits and Vegetables to Brighten Everyone’s Day


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