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Raspberry and Red Pepper Gazpacho https://www.metro.ca/userfiles/image/recipes/gaspacho-framboise-10107.jpg PT20M PT1H00M PT1H20M
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.
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3 cups (750 mL) red bell pepper, seeded, cut up 1 1/2 cups (325 mL) ripe Tomato, cut in quarters 1 tsp. (5 mL) Espelette pepper 8 cups (2 L) chicken stock 2 2/3 cups (675 mL) raspberries Fleur de sel and ground pepper 1/2 Tbsp. (7 1/2 mL) red wine vinegar 2 Tbsp. (30 mL) avocado oil or olive oil water as needed crème fraîche and croûtons 1/2 cup (125 mL) crushed pistachios sprigs of fresh chives
Raspberry and Red Pepper Gazpacho

Raspberry and Red Pepper Gazpacho

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6
servings
0:20
Preparation
1:00
COOKING
1:20
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 3 cups
    (750 mL)
    red bell pepper, seeded, cut up
  • 1 1/2 cups
    (325 mL)
    ripe Tomato, cut in quarters
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    TOMATOES ON THE VINE

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  • 1 tsp.
    (5 mL)
    Espelette pepper
  • 8 cups
    (2 L)
    chicken stock
  • 2 2/3 cups
    (675 mL)
    raspberries
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    170 g PRODUCT OF U.S.A. OR MEXICO BLACKBERRIES 170 g PRODUCT OF MEXICO



  • Fleur de sel and ground pepper
  • 1/2 Tbsp.
    (7 1/2 mL)
    red wine vinegar
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    2.5 L SELECTED VARIETIES


  • 2 Tbsp.
    (30 mL)
    avocado oil or olive oil

  • water as needed

  • crème fraîche and croûtons
  • 1/2 cup
    (125 mL)
    crushed pistachios
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  • sprigs of fresh chives
Imprimer ma sélection

Preparation

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.

Source : Zeste

Legal Notice

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.

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