Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Use a fork or a potato masher to mash the avocados in the mixing bowl until you achieve your desired level of creaminess. Some people like it chunky, while others prefer it smoother.
Cut the cherry tomatoes into small pieces.Finely dice the half yellow onion.Remove the seeds and finely chop the jalapeño pepper. You can adjust the heat by including or excluding the seeds and membranes, depending on your spice preference.
Add the chopped cherry tomatoes, diced onion, and chopped jalapeño pepper to the mashed avocados.
Drizzle the olive oil over the mixture. Squeeze the juice of one lime into the bowl. Add the soy sauce for extra flavor. Season with salt and pepper to taste.
Gently stir all the ingredients together until well combined. Be careful not to overmix, as you want to maintain some texture.
Taste the guacamole and adjust the seasoning if necessary. You can add more salt, pepper, lime juice, or jalapeño for extra kick.
Cover the guacamole with plastic wrap, ensuring it touches the surface to prevent browning. Refrigerate for at least 30 minutes to allow the flavors to meld. Serve with tortilla chips, tacos, burritos, or as a dip for your favorite snacks.
