4 or 5 shallots, chopped
2 cloves of garlic, chopped
4 red peppers, chopped
Splash of vinegar and white wine
Some fresh basil, chopped
1 cup of reduced chicken broth
2 Tbsp of dissolved gelatine
Tabasco, lemon juice, salt and pepper
1/2 cup of crème fraiche

• Sauté shallots and garlic in olive oil
• Add 4 red peppers, cook until tender
• Deglaze with wine and vinegar, add fresh basil
• Combine with the chicken broth in which the gelatine is dissolved
• Add some Tabasco, lemon juice, salt and pepper to taste
• Puree until smooth
• Strain and slowly add the crème fraiche (verify the consistency)