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1 lb (450 g) tomatoes
¼ pt (150 g) mayonnaise
¼ pt (150 g) sour cream or yoghurt
2 slices peeled root ginger
freshly ground black pepper
juice of ½ lime
2 large avocados
Blanch and peel the tomatoes, reserving one or two for a garnish. Coarsely chop the peeled tomatoes, liquidize in a blender and press through a sieve to produce a smooth purée. Beat the mayonnaise and yoghurt into the tomatoes. Finely chop the slices of fresh ginger and add to the mixture together with a seasoning of black pepper and lime juice. Halve the avocados and remove the stone. Heap the tomato mixture into the center of each avocado half and garnish with slices of tomato.
Eggless mayonnaise or soya-based alternatives can be substitued in this dish.