Guacamole-stuffed tomatoes
My father’s birthday party was a success. And strangely enough, we managed unknowingly to make it completely vegetarian!
We made arugula-pesto for a cold pasta dish and a wonderful raw zucchini salad with toasted pine nuts. We also made watermelon and mozzarella skewers – you can find all these recipes (and more!) here.
And then, we made stuffed tomatoes. What to stuff them with was long debated, but in the end the summeriest but still most sophisticated thing was guacamole.
This is what we used
- large tomatoes
- corn
- avocado
- shallots
- garlic-infused olive oil
- chilli pepper
- salt and pepper
- chives
This is what we did
- pureed the avocado, garlic-infused olive oil, salt and pepper (to taste) by hand
- emptied the tomatoes, chopped up the tops and mixed them with the avocado ((we used the pulp for a pasta sauce that we ate the next day)
- cooked the sliced shallots in olive oil with the chilli pepper and then mixed them into the avocado
- added the corn
- stuffed the tomatoes
- sprinkled the finished products with chives (I took the photo before this happened)
Easy, simple, different. Everyone loved them and so did we!
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Together with Nicole Duplaix, Chair of the IUCN-SSC Otter Specialist Group , I wrote a book all about otters and how wonderful they are. Check it out We Love Otters
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