Raw Sauce of Tomatoes and Pickled Cucumbers with Basil

Servings: 4
Prep time: 15
  1. Immerse the tomatoes for 30 seconds in boiling water. Then peel them, removing much of the seeds, and cut into strips or small regular pieces and arrange them in a bowl
  2. Peel the cucumber, divide it half lengthwise and with a small spoon or a small melon baller eliminate the central part with the seeds, then cut the same way as you did with the tomatoes and add to them
  3. Add half of a the garlic to the vegetables, the chopped basil, 2 tablespoons of olive oil and a pinch of salt. Stir well, cover and leave to marinate in the fridge for 2-3 hours
  4. Drain the vegetables recovering all the liquid of the marinade and mix only the last with another 3 tablespoons of olive oil and, if desired, with the recovered garlic. Stir the smoothie of the marinated vegetables and eventually control salt.