* Half a Cucumber, peeled and deseeded (if you wish) and coarsely chopped
* 2 tablespoons of full Cream Milk
* 5 Mint leaves
* 4 large Tomatoes
* 200 g Ricotta cheese
* 2 Egg whites
* A few Chives, finely chopped
* 8 teaspoons of Cooking salt

===Method===
* Slice the tops off the Tomatoes and set to one side
* Scoop and the Seeds and most of the flesh and discard
* Sprinkle the insides liberally with the Salt, don't worry, you'll be throwing most of it away before you eat the Tomatoes
* Turn them upside down on a plate and leave for 1 hour to drain
* Rinse thoroughly under cold running water and allow to drain or pat try with a paper towel
* Add the Ricotta, Cucumbers, Mint leaves and the Milk to a Food processor with a metal blade and blitz to a purée
* In a clean bowl, whisk the Egg whites to stiff peaks
* Fold the Egg-whites into the Cucumber purée and fill the Tomatoes with this mixture
* Sprinkle with the chopped Chives and replace the Tomato tops
* Chill for at least 2 hours
* Remove from the Fridge for 20 minutes before you serve them

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