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Strawberry Rosé Gazpacho

Soups and Salads

Serves 2 quarts

Summer calls for refreshing recipes and we have just that! This delicious Strawberry Rosé Gazpacho is the perfect mixture of light and creamy. Serve with a chilled glass of Ferrari-Carano Rosé for the perfect summertime pairing!


For the Gazpacho

  • 1 ½ Pound Strawberries, washed, stem removed
  • 1 ½ Cup Ferrari-Carano 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 and Mint Syrup

  • 1 Cup sugar
  • ½ Cup Ferrari-Carano 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 Vitamix blender. Blend until purée is smooth. Chill until ready to use. Portion soup and top with crème fraiche

For the Basil and Mint Syrup

Combine sugar, wine, 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.