Strawberry Gazpacho with Basil & Mint Simple Syrup

Ingredients

 

For the Gazpacho

 

1 ½ Pound Strawberries, washed, stem removed

1 ½ Cup Rosé

1 Cup Basil / Mint Simple Syrup

¼ Cup Cabernet Vinegar

1 Teaspoon Black Pepper, fresh ground

Pinch Kosher Salt

1 Teaspoon Barbecue Spice Rub

1 Cup Bellwether Farms Crème Fraiche

 

For the Basil/Mint Simple Syrup

 

1 Cup Sugar

½ Cup Rosé

½ Cup Water

1 Teaspoon Black Peppercorns

1 Each Bay Leaf

1 Bunch Mint

1 Bunch Basil

Directions

For the Gazpacho

 

Combine all ingredients except crème fraiche into a vita mix blender. Blend until puree is smooth. Chill until ready to use. Portion soup and top with crème fraiche.

 

For the Basil & Mint Simple Syrup

 

Combine sugar, rose, water, peppercorns, and bay leaf in a stainless-steel pot. On medium heat simmer until sugar is melted. Turn heat down and let the mixture cook for 10 – 15 minutes. Remove the heat and add the basil and mint. Let steep for 2 hours. Strain through a fine mesh strainer and reserve. Happy Cooking!!!