INGREDIENTS:
-2 ripe avocados, peeled and sliced-
– 1 cup cherry tomatoes, halved
– 1/2 small red onion, thinly sliced
– 1 medium cucumber, sliced
– A handful of fresh coriander, roughly chopped
– 1 tablespoon extra-virgin olive oil
– 2 tablespoons lemon juice
– Sea salt and freshly ground black pepper, to taste
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This is my grandma’s legacy recipe, and we’ve been cooking it up a storm. It’s been on the menu four times just this month!
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STUFFED PEPPER SOUP – A HEARTY AND FLAVORFUL DELIGHT
