800g canned whole peeled tomatoes
4 spring onions
basil, finely chopped, to taste
parsley, finely chopped, to taste
1 lemon (juice)
extra virgin olive oil, as needed
salt and pepper, to taste
Serve with: cucumber, celery, fennel and carrots cut into sticks and croutons.
Quickly heat the tomatoes in a skillet and then crush with a fork.
Cut the cucumbers into thin slices and salt.
Cut the spring onions into paper-thin rounds.
In a bowl, mix extra virgin olive oil and strained lemon juice. To this, add a pinch of salt and pepper.
Add cucumbers to the tomatoes, then spring onions, chopped parsley and basil. Then add the oil and lemon mixture.
Adjust with salt and pepper to taste.
Keep refrigerated until ready to serve.