This is a special presentation of simple, flavorful ingredients.
6 ripe tomatoes
Large pot of boiling water
1 cup sour cream
2 Tablespoons lemon juice
2 Tablespoons white vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
2 tablespoons fresh parsley, finely chopped
Scald the tomatoes in boiling water for about two minutes. Remove from water, to drain and cool. When they can be handled, slip tomatoes out of their skins and cut a slice from the top of each tomato. Use a small spoon to scoop out center of the tomatoes, discard pulp, and set hollowed out tomatoes aside. Peel the cucumbers, dice into small pieces and set aside.
In a medium sized bowl, beat together sour cream, lemon juice, vinegar, salt and pepper. Add diced cucumbers to sour cream mixture. Fill tomato cups with this mixture. Sprinkle with fresh parsley. Place each stuffed tomato on a bed of lettuce leaves and serve.