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