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If cucumbers are waxed, peel them. Cut each crosswise into five 1 3/4-inch pieces. With a small melon baller, carefully scoop out the insides of each piece, leaving a 1/4-inch border around the edge and a 1/2-inch border on the bottom.
The cucumber cups may be prepared up to 4 hours in advance, arranged on damp paper towels, tightly covered, and refrigerated.
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