Raspberry gazpachoSavoury recipe
He started his career in La Rochelle (France) in one of the regional gastronomic references, the Restaurant of Richard & Christopher COUTANCEAU (two Michelin stars since 1986). He also worked for ...
- Frozen fruit purée 100% : Raspberry - 80 g
- Frozen vegetable purée 100% : Red pepper - 20 g
- Sugar - 10 g
- Salt - 2 g