Strawberry Gazpacho~ Perfect for Summer!

Trione Strawberry Gazpacho Yields 2 Quarts Basil Simple Syrup: 2 cups Granulated Sugar 1 cup Water 1 cup Trione Rose Wine 1 Tablespoon Black Peppercorns 1 cup Bay leaf 2 bunches Basil Strawberry Soup: 3 pints Strawberries, washed, with stem removed 1 cup Trione Rose 1 Tbl Lemon Thyme (finely chopped) 2 cups Basil Simple Syrup 1 1⁄2 Table Spoon Champagne Vinegar 1 tsp Kosher Salt 2 tsp Black Pepper, freshly ground Method for Basil Simple Syrup: Combine sugar, wine and water in a stainless steel pot. Bring the mixture to simmer whisking the mixture occasionally to be sure that all the sugar is dissolved. Place the peppercorns and bayleaf in the mixture and let reduce about a quarter of the overall volume. Take off the heat and place the entire bunch of mint in the mixture. Let the mixture sit for about 30 minutes and strain through a fine strainer. Chill the mixture and reserve for later. This syrup is also great in ice tea. Method for Strawberry Soup: Place the strawberries, wine, thyme, and vinegar in a blender and puree until smooth (about 5 minutes). Then add the simple syrup and season with salt and pepper and puree again. The soup is now ready to serve. You can prepare the soup up to 8 hours ahead of time. To serve blend the pre-made soup right before service. **Trione Pinot Noir may be a substitution for the Rose**