Vegetable parcels with tomato dip

Score the tomato skins crosswise and cut out the stem base. Blanch the tomatoes for 30 seconds in boiling water, then rinse immediately in cold water. Skin the tomatoes and cut into large chunks, then finely puree with a hand blender. Season with salt and pepper, and put into small dishes.

Remove any strings from the celery stalks. Cut the pepper in half and remove the seeds. Cut the celery stalks, pepper, cucumber and Emmentaler AOP into pieces 10 cm long and 1 cm wide. Pick the basil leaves from their stems.

Cut out the root stalk of the lettuce leaves. Fold the leaves lengthwise. Place the celery stalk, pepper, cucumber, cheese, and basil evenly onto the lettuce leaves. Roll up each leaf and secure with a cocktail stick.

Serve the vegetable parcels with the tomato dip.