Tomato baskets stuffed with guacamole, on a cucumber nest

Tomato baskets stuffed with guacamole, on a cucumber nest
  • 4 servings
  • 0:35 Preparation
  • 0:00 Cooking
  • 0:50 Total Time


Add all
  • 1


  • 4


  • lime juice as needed

  • Salt and pepper to taste

  • 1

    fresh coriander floret, chopped

  • 3


  • 1

    small red onion

  • various shoots

  • edible flowers

  • tart sauce

  • 7 Tbsp.
    (100 mL)


  • 1/4 cup
    (60 mL)

    fresh cream

  • 0.500


  • salt, pepper to taste

  • Tabasco to taste

  • fine herbs (parsley, chervil, tarragon, chive) to taste


Cucumber nest

Peel the cucumber and grate it to make spaghettis. Add salt and let stand for 15 minutes.


Peel and mash the avocados, pour the lemon juice. Add salt, pepper and Tabasco. Incorporate the coriander to the guacamole.

Tomato baskets

Remove the stem and core of the tomatoes. Put the tomatoes in boiling water for 3 seconds. Refresh the tomatoes in cold water to stop the cooking. Remove the tomato skin.

To make the baskets

Take off a little bit of the tomato core and reserve it. Season the baskets with salt, pepper and Tabasco.

Incorporate the tomato pieces to the guacamole and stuff the baskets with it.

The rest of the guacamole can be use with tortillas.

Rinced the cucumbers and press them. Add the coriander and season with pepper.

For the tart sauce, mix all the ingredients.

To set on the plate, put the cucumber spaghettis under the tomato for the nest. Add some cucumber slices around the plate to decorate. Add a few shoots and an edible flower. Finish with the tart sauce.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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