1 large cucumber
salt
2 pounds ripe tomatoes
5 ounces mozzarella, cut in small dices
1/2 garlic clove, pressed
8 tablespoons plain non-fat yogurt
4 basil leaves

Peel the cucumber, cut it in half, remove the seeds in the center with a melon baller, and cut it in very small dices. Place them in a bowl, sprinkle liberally with salt, and let rest for about 1 hour to drain the excess water. Meanwhile, cut a slit at the bottom of each tomato. Bring a large pot of water to a boil and cook the tomatoes for 1 minute. Drain and run them under cold water, then peel and remove the seeds. Run the tomatoes in a food mill or purée them in a food processor (the food mill is preferable as it prevents the tomatoes from losing their brightness). Add the mozzarella dices, garlic, cucumber purée, salt and pepper, and store in the refrigerator for at least 1 hour. Before serving, stir in the yogurt and top with the basil leaves. Serves 4

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