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Boil chicken stock, red peppers, tomatoes and Espelette chili pepper.
Reduce heat to medium and let simmer 30 minutes.
In food processor, blend mixture to a very liquid texture.
Strain through a fine-mesh chinois.
Discard residue.
Set aside a few raspberries for garnish, and add the rest.
Reduce to a smooth purée, and strain again.
Add salt, pepper, red wine vinegar and avocado oil or olive oil.
Blend with whisk, adding just enough water to adjust texture to taste.
Refrigerate 1 hour or longer.
Remove and ladle into bowls.
Add 1 Tbsp. crème fraîche, garnish with pistachios, croûtons and chives.
Serve well chilled.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.