Summer Guacamole in Cucumber and Tomato Cups
From the kitchen of Chez Tse
This is a simple but flavorful appetizer recipe for your Labor Day picnic -- using the best summer produce. For the guacamole, skip the chips and spoon it directly into little cucumber cups.
Makes 20 pieces
- 2 medium avocados
- 2 tablespoons fresh lime juice
- 8 small cherry tomatoes, diced
- 2 tablespoons chopped cilantro
- 2 tablespoons diced red onion
- 1 tablespoon olive oil
- Chopped jalapeno to taste
- Hot sauce to taste
- 8 large cherry tomatoes
- 1 large English cucumber, cut into 1-inch thick rounds
- Salt and pepper
Halve avocados, remove pits and cut flesh into squares with a knife. Scoop out flesh with a spoon and place in a medium bowl. Add lime juice and gently break up larger chunks with back of a fork or mash for smoother consistency. Mix in diced cherry tomatoes, cilantro, onion and oil. Season to taste with hot sauce, jalapenos, salt and pepper.
For cucumber cups, hollow out most of center with melon baller or small spoon. For tomato cups, cut off slice about 1/4 of way down tomato. Using a melon baller or small spoon, remove seeds from interior being careful to keep tomato whole. Spoon guacamole into cucumber and tomato cups.