Ingredients
- 800g canned whole peeled tomatoes
- 4 cucumbers
- 4 spring onions
- basil, finely chopped, to taste
- parsley, finely chopped, to taste
- 1 lemon (juice)
- extra virgin olive oil, as needed
- salt, to taste
- pepper, to taste
Directions
Step 1
Quickly heat the whole peeled canned tomatoes in a skillet and then puree. Cut the cucumbers into thin slices and salt. Cut the spring onions into paper-thin rounds.
Step 2
In a bowl, mix the extra virgin olive oil well with the strained lemon juice and a pinch of salt and pepper.
Step 3
Add the cucumbers to the pureed tomatoes, then the spring onions and the chopped parsley and basil, as well as the oil and lemon mixture. Adjust with salt and pepper to taste.
Step 4
Keep refrigerated until ready to serve. Serve with: cucumber, celery, fennel and carrots cut into sticks and croutons.
