A sweet and savory, chilled summer soup recipe.
2 cups granulated sugar
1 cup water
1 cup Jones Pure Rosé wine
1 tbsp whole black peppercorns
½ cup basil leaves
3 pt strawberries, washed, stems removed
1 cup Pure Rosé wine
1 ½ tbsp Champagne vinegar
1 tsp kosher salt
1 tsp black pepper, freshly ground
Basil simple syrup:
Combine sugar and water in a medium sauce pot. Bring the mixture to simmer whisking the mixture occasionally to be sure that all the sugar is dissolved. Place the peppercorns and in the simple syrup and let reduce about a quarter of the overall volume. Take off the heat and place the basil leaves in the syrup.
Let the mixture sit for about 30 minutes and strain through a fine strainer. Chill the mixture and reserve for later.
Place the strawberries, wine, and vinegar in a blender and puree until smooth.
Add the simple syrup and season with salt and pepper and puree again.
To serve blend the pre-made soup right before serving and garnish with crème fraiche and pistachio pesto.