1 to 1½ lbs. Tomatoes
1 English cucumber
Juice of one lemon
Fresh ground pepper
Quarter the cucumber lengthwise and cut into bite size pieces. Dice the tomatoes into similar size pieces and combine in a bowl. Add the lemon juice, a few dashes of Tabasco sauce and salt and pepper to taste. Cover and refrigerate for at least an hour. This salad will get juicy so serve it in a bowl with a spool. It’s good to the last drop!
If you like heat add as much Tobasco sauce as you can handle.