Late summer stuffed lemons

Cut the top section of the lemons (keep these parts aside) and empty them.

Put in a blender all the ingredients and add a tablespoon of EVO oil. Blend until you get a creamy mixture.

With a baking syringe fill the lemons with the mixture from the blender, cover them with the top part you cut off at the very beginning and let them rest in the fridge for 2 hours. Garnish with small pieces of tomato.