Here's one of those ridiculously simple ideas that nonetheless comes off looking elegant, sophisticated, and tasty. Hollowed out cucumber cups can hold anything from gazpacho to crab salad, the perfect two-bite (or sip!) start to a meal.
You can leave the skin on or off, or even peel the cucumber in stripes for a dual-toned affect. Cut the cucumber into 2-3 inch chunks. Use a melon-baller to scoop out some of the insides, leaving a half-inch or so on the bottom.
And then you can fill the cups with just about anything your heart desires, leaving them on a tray in the fridge right up until guests arrive. Besides gazpacho and crab salad, here are a few other ideas:
Have you ever done an appetizer served in cucumber cups?