At the end of the cooking process, strain the stock through a fine sieve. Set the clear stock aside and discard ingredients. Drop tomatoes in rapidly boiling water. After 30 seconds, drain and run under cold water until tomatoes are cool enough to handle. Peel skin off.
Quarter tomatoes and remove pulp and seeds, leaving petals of tomato flesh.
Cut the tomatoes into julienne and put them into a bow. Add the olive oil, basil, lemon juice, garlic and season to taste. Pour the stock to cover the cucumber and bring to a boil. approximately 2 minutes. When cooked, empty the stock from the skillet. Place an equal portion of the moi and cucumber in the center of each plate.