Preparation : 40 min. Cut avocado in half, remove pit. Peel the flesh and cut roughly into cubes. Peel the garlic clove and mash it together with the avocado with a hand blender.
Season with juice of one lemon, salt and cayenne pepper.
Rinse and dry the tomatoes. Chop one lid at a time, scoop out flesh. Fill the avocado cream into a piping bag with a star-shaped nozzle and
and squeeze into the tomatoes. Arrange the tomatoes on some lettuce. Serve with Italian white bread.