First, remove the stalk from the tomatoes. Wash them thoroughly and peel the garlic and shallot.
Mix as finely as possible.
Blend in successive pulses to finally “chop” into very small pieces and not into a puree. Pour into the container.
Each time, pour the result into the container.
The same goes for avocado. It needs to be mature but not too soft.
Put the flesh in the blender with the lemon juice and vinegar.
Hop in the container.
Mix carefully, add salt and pepper.
Add the olive oil.
Mix one last time and let it rest in the refrigerator for at least 4 hours before serving.
Enjoy it on a warm and sunny day!