Strawberry Gazpacho with Basil & Mint Simple Syrup

Enjoy this Strawberry Gazpacho! Perfect for Summer. A modern twist on a classic, this is sure to impress. 

Servings: 2 Quarts
Pair With: Rosé
Recipe Courtesy of: Presented by Chef Tim Vallery & Chef James Molina


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


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!!!