Strawberry gazpacho

Strawberry Gazpacho with Basil & Mint Simple Syrup



Cook Time

15 mins

Total Time

15 mins

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


  • 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!!!