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Chilled Avocado Soup with Roasted Red Peppers and Chili Honey

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).