Chilled Avocado Soup with Roasted Red Peppers and Chili Honey

by Ian Wickman

Chilled Avocado Soup with Roasted Red Peppers and Chili Honey

Smooth savory cold soup perfect for warm summer days. A little sweet heat is the perfect counter point to the cool, silky avocado!
Keyword chilled avocado soup
Prep Time 15 minutes
Cook Time 5 minutes
Chilling Time 3 hours
Total Time 3 hours 20 minutes
Servings 6
Author Ian Wickman


  • 3 cloves chopped garlic
  • 1/4 each finely diced onion
  • 1 tbsp olive oil
  • 2 cups vegetable stock
  • 1 cup water
  • 1 tsp salt (may need more to your taste)
  • 4 each ripe avocados
  • 1/4 cup fresh lemon juice
  • 1 cup chopped cilantro (plus a little extra for garnish)
  • 1/4 cup roasted red pepper, sliced
  • 1/4 cup queso fresco, crumbled
  • 1 tbsp chili honey (optional, can use chili oil and/or regular honey as well)


  • Chop the garlic and onions.
  • Heat a skillet over medium heat.
  • Add olive oil to pan and swirl.
  • Saute the onion and garlic for a couple minutes until soft and remove from heat.
  • Pit avocados and squeeze from skin into blender or food processor.
  • Pour lemon juice over avocados (great boost of flavor and prevents discoloration).
  • Add cilantro, stock, water, cooked onion and garlic mixture, and salt to the food processor).
  • Process until smooth and completely blended. Taste and adjust salt as needed.
  • Transfer to airtight container and chill for 3 hours.
  • Serve in bowls topped with fresh cilantro, roasted red pepper slices, queso fresco, and drizzle lightly with the chili honey (or chili oil & honey).

You may also like

Leave a Comment

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.