Chilled Roasted Red Pepper Soup with Avocado-Chile Salsa

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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