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  • Prep Time
    15 mins
  • Serving
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This makes such a lovely, fresh summer starter and will take you minutes to make!



    It is said that if you put the seed back in the dip, the guacamole will retain its colour for longer if stored. However, only the part that touches the seed does not discolour. I read about another idea - which is to cover the top with a film of water as it is a perfect barrier against oxygen, and since guacamole is dense, a little liquid will not water it down. You can take it out later, pour off the water and stir up the guacamole.

    Step 1

    Prepare the tomatoes by slicing off the top of each one. Using a spoon, hollow it out. Slice a bit off the bottom so it will not topple when standing upright. Turn upside down on a kitchen roll and set aside.

    Step 2

    Now prepare the guacamole by putting the skinned avocados in a bowl and then mashing with a fork. Add the remaining ingredients and combine.

    Step 3

    With the help of two tablespoons, fill the cavities of the tomatoes with the guacamole. Garnish with a parsley sprig and some sliced spring onions.


    Hi, I'm Jacqui, creator of The Blender and Senza G. I was diagnosed with Celiac disease in 2012 and since then, gluten free cooking has become a passion of mine. I just love food, experimenting and creating new gluten free recipes or re-inventing old favorite ones so I can still enjoy what I used to love before. Being Celiac makes cooking more challenging but with loads of patience, intensive research and a burning desire to learn more and more, living the Gluten Free lifestyle has become much much easier. My mission has been that gluten free food should taste good. Gluten Free does not mean taste free and I will keep on working to discover new ways of making it even better! ❤️

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