Stuffed Cucumber Cups - cooking recipe

Ingredients

3/4 cup whole raw cashews
1/2 cup chopped red bell pepper
1/4 cup water
2 tablespoons lemon juice
2 teaspoons smoked paprika
3/4 teaspoon fine sea salt
1 garlic clove
1 large cucumber

Preparation

In food processor, combine cashews, red pepper, water, lemon juice, paprika, salt and garlic. Process until smooth. Transfer to bowl and set aside.
Cut ends off cucumber and cut into 10-12 pieces. Using a melon baler, scoop out the seeds to make a ring.
Place cucumber on serving plate. Fill each with 1 tablespoon cashew mixture. Can be made up to 2 days in advance.