Chilled Tomatoes stuffed with a cucumber mousse

A rather fancy cold starter and possibly a way to use up those cucumbers you have been growing.

It's a simple recipe but don't forget to allow 3 hours preparation time.

Do read the Chef's notes before making this!

This recipe needs advance preparation!

Chilled Tomatoes stuffed with a cucumber mousse

Servings:	Serves 4
Calories per serving:	133
Ready in:	3 hours 15 minutes
Prep. time:	3 hours 15 minutes
Cook time:	None
Difficulty:
Recipe author:	Chef
First published:	16th August 2012

Best recipe review Always looking for cucumber recipes 4.2/5 As when we do manage to grow them, we have loads spare NonLoggedInUser

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• Half a cucumber, peeled and deseeded (if you wish) and coarsely chopped
• 2 tablespoons of full cream milk
• 5 mint leaves
• 4 large tomatoes
• 200 g ricotta cheese
• 2 egg whites
• A few chives, finely chopped
• 8 teaspoons of cooking salt

Method

1. Slice the tops off the tomatoes and set to one side
2. Scoop and the seeds and most of the flesh and discard
3. Sprinkle the insides liberally with the salt, don't worry, you'll be throwing most of it away before you eat the tomatoes
4. Turn them upside down on a plate and leave for 1 hour to drain
5. Rinse thoroughly under cold running water and allow to drain or pat try with a paper towel
6. Add the ricotta, cucumbers, mint leaves and the milk to a food processor with a metal blade and blitz to a purée
7. In a clean bowl, whisk the egg whites to stiff peaks
8. Fold the egg-whites into the cucumber purée and fill the tomatoes with this mixture
9. Sprinkle with the chopped chives and replace the tomato tops
10. Chill for at least 2 hours
11. Remove from the fridge for 20 minutes before you serve them

Chef's notes

I'll leave this recipe up for the benefit of others, however I must say this is by far the most disappointing recipe I have ever made!

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