Summary: This is a lovely, delicious, refreshing way to enjoy summer tomatoes.
Yield: serves 2-4
- 2 medium-large tomatoes, cored and cut into quarters
- 2 generous tablespoons Greek yogurt
- 1 large sprig basil, leaves only (about 10)
- 3-4 tablespoons extra virgin olive oil
- juice of 1/2 lemon
- salt and pepper
- pinch saffron, optional
- chopped avocado
In a blender, put the tomatoes, yogurt, basil leaves, and olive oil. Blend until you've got a chunky puree. Add the lemon juice and saffron if using, season with some salt and pepper and blend to combine. Taste and add more yogurt, basil, salt, pepper, olive oil and/or lemon juice as you like.
Place your desired amount in a bowl, drizzle with oliv eoil, and top with some chopped avocado.