Ingredients
- 8 artichoke hearts
- 3 tomatoes
- 2 bell pepper (red)
- 2 avocados
- 1 cucumber
- 1 jalapeno chile peper
- 1 lemon
- 1/2 onion (red)
- 12 oz lobster meat
- 6 tb olive oil
- 3 tb balsamic vinegar
- 1 ts salt
- 1/2 ts black pepper
- 1/8 ts sugar
- some cilantro
Cook, chill, and mince lobster meat. Peel, seed, and dice cucumber. Seed and finely mince jalapeno. Peel, pit, and dice avocados. In large bowl, gently mix all ingredients together. Let soup sit for 4 hrs. Serve soup cool, in chilled bowls.
