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🍽️ Tomatoes Stuffed with Yogurt-Cucumber Cream

90 kcal · 30 min · 4 servings

Tomatoes Stuffed with Yogurt-Cucumber Cream Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the tomatoes thoroughly under running water.
  2. 2. Cut off the top lid of the tomato with a sharp knife.
  3. 3. Carefully remove the inside of the tomato (flesh and seeds) using a spoon.
  4. 4. Place the hollowed-out tomatoes upside down on kitchen paper.
  5. 5. Let the tomatoes drain briefly so they do not become watery.
  6. 6. Mix the yogurt and quark thoroughly together in a bowl.
  7. 7. Add the lemon juice to the yogurt mixture and stir well.
  8. 8. Wash the cucumber thoroughly under cold water.
  9. 9. Cut the cucumber in half lengthwise.
  10. 10. Remove the seeds from the inside of the cucumber halves.
  11. 11. Grate the cucumber flesh finely using a grater.
  12. 12. Squeeze the grated cucumber firmly with your hands or a cloth to remove the liquid.
  13. 13. Peel the garlic clove completely.
  14. 14. Press the garlic through a garlic press into the yogurt mixture.
  15. 15. Wash the parsley and chop it finely.
  16. 16. Add the squeezed cucumber and the chopped parsley to the yogurt mixture.
  17. 17. Mix all ingredients for the filling well together.
  18. 18. Season the filling to taste with salt and black pepper.
  19. 19. Fill the yogurt-cucumber cream into the hollowed-out tomatoes.
  20. 20. Place the stuffed tomatoes on a nice plate.
  21. 21. Decorate the dish with fresh parsley leaves.

Nutrition per serving