Chef Tse: Summer Guacamole in Cucumber & Tomato Cups
Summer Guacamole in Cucumber and Tomato Cups
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.