8 ripe tomatoes, peeled and seeded
1 tablespoon chopped fresh chives
1 clove garlic, chopped
1 quantity Mayonnaise (see page 77) 150 ml/4 pint low-fat natural yogurt
100 ml/3 1/2 fl oz double cream
fresh basil leaves, to garnish
salt and pepper


1.Sprinkle the insides of the tomatoes with salt and place upside down on kitchen paper to drain for 10minutes.
2.Place the tomatoes in a food processor and process to a purée. Scrape into a large bowl, add the chives and garlic and mix well.
3.Gently stir in the mayonnaise, then the yogurt, then the cream and season with salt and pepper to taste. Spoon into individual dishes and chill in the refrigerator.
4.Serve garnished with the basil leaves.

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