- Cut avocado in half and de-seed it, chop parsley and grate lemon peel, set aside. Take tomatoes and place them on a chopping board, using a sharp knife cut a slice from base of every tomato. Then sprinkle a little salt in the hollow (de-seeded) space. Place tomatoes on a paper towel turned over and let them drain for almost 30 minutes.
- Now take avocado, remove flesh and put it in bowl of food processor, then put cream cheese and process till mixture is silky, scrapping sides of bowl two times. For seasoning add salt, lemon peel, lemon juice, hot pepper sauce and parsley then process again.
- Put this mixture in a pastry bag fixed with medium star tip, then fill tomatoes with the mixture. Garnish it with left over cilantro and parsley.