Chilled Roasted Red Pepper Soup with Avocado-Chile

Name: Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon extra-virgin oil; 1 small onion, minced; 3 cloves garlic, chopped; 2 teaspoons ground cumin; 1 cup Marsala; 6 red bell peppers, roasted, peeled, seeded, and diced; 2 1/2 cups rich chicken stock or vegetable stock, or more as needed; 1 tablespoon chopped fresh cilantro leaves; Salt and freshly ground black pepper; 1/2 onion, minced; 2 cloves garlic, minced; 2 Anaheim chiles, roasted, peeled, seeded, and chopped; 1 dried ancho chile, roasted and pulverized; 2 avocados, cut into small dice; 2 limes, juiced; Salt and freshly ground black pepper; 1/2 cup creme fraiche or sour cream; Cilantro sprigs, for garnish

Servings: persons

1 tablespoon extra-virgin oil
1 small onion, minced
3 cloves garlic, chopped
2 teaspoons ground cumin
1 cup Marsala
6 red bell peppers, roasted, peeled, seeded, and diced
2 1/2 cups rich chicken stock or vegetable stock, or more as needed
1 tablespoon chopped fresh cilantro leaves
Salt and freshly ground black pepper
1/2 onion, minced
2 cloves garlic, minced
2 Anaheim chiles, roasted, peeled, seeded, and chopped
1 dried ancho chile, roasted and pulverized
2 avocados, cut into small dice
2 limes, juiced
Salt and freshly ground black pepper
1/2 cup creme fraiche or sour cream
Cilantro sprigs, for garnish

1
To make the soup, heat the oil in a large saucepan over high heat until very hot.
2
Add the onion and garlic and saute for about 2 minutes.
3
Add the cumin and saute for 2 minutes longer.
4
Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes.
5
Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes.
6
Add the cilantro and season, to taste, with salt and pepper.
7
Carefully puree the soup in a blender.
8
Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours.
9
(If the soup is too thick after chilling, thin it down with a bit more stock.)
10
Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well.
11
Add the lime juice, mix well, and season, to taste, with salt and pepper.
12
Cover and refrigerate until you are ready to serve.
13
To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

427

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 tablespoon extra-virgin oil, 1 small onion, minced, 3 cloves garlic, chopped, 2 teaspoons ground cumin, and more.

Yes, Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa falls under the Soups & Stews category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions