Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa

Total Time:
3 hr
30 min
2 hr
30 min


  • Soup:
  • 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
  • Avocado-Chile Salsa:
  • 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
  • To make the soup, heat the oil in a large saucepan over high heat until very hot. Add the onion and garlic and saute for about 2 minutes. Add the cumin and saute for 2 minutes longer. Add the Marsala and reduce until about 1/2 cup remains, about 4 minutes. Add the peppers and stock, decrease the heat to medium, and simmer for about 20 minutes. Add the cilantro and season, to taste, with salt and pepper.

  • Carefully puree the soup in a blender. Transfer the soup to a large bowl, cover, and refrigerate until well chilled, about 2 hours. (If the soup is too thick after chilling, thin it down with a bit more stock.)

  • Meanwhile, to prepare the salsa, combine the onion, garlic, chiles, and avocados in a bowl, and mix well. Add the lime juice, mix well, and season, to taste, with salt and pepper. Cover and refrigerate until you are ready to serve.

  • To serve, ladle the soup into bowls, and garnish with the salsa, creme fraiche, and a cilantro sprig.

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