Mexican Plum-Tomato Cups

 

10

medium plum (Roma) tomatoes

1

ripe large avocado, pitted, peeled and finely chopped (about 1 cup)

1/2

cup finely chopped cucumber

1

medium jalapeño chile, seeded, finely chopped

3

to 4 tablespoons chopped fresh cilantro or parsley

2

tablespoons lime juice

1/2

teaspoon salt

1/2

cup sour cream

2

teaspoons whipping cream or milk

1/2

teaspoon grated lime peel

1/2

teaspoon salt

• 1 Cut each tomato in half crosswise. Using teaspoon, scoop out seeds and pulp from each tomato half, leaving enough tomato for a firm shell. If necessary, cut small slice from bottom so tomato half stands upright.
• 2 In medium bowl, mix remaining tomato cup ingredients. In small bowl, mix topping ingredients. Spoon about 1 tablespoon avocado mixture into each tomato shell. Top each with about 1 teaspoon topping.