Tomates aux roquefort

Combine 50g of soured cream, 50g of mayonnaise, 50g of buttermilk, and ca 50g of crumbled roquefort (or similar blue cheese). Add a pinch of salt, squeeze in half a lemon, stir well, and pour overripe tomatoes. crumble some more roquefort over the tomatoes and serve chilled, voila!

Happy boatcooking!