Trione Rose & Strawberry Soup

Category, DifficultyIntermediate

Recipe by Peloton Culinary & Catering

Peloton Culinary & Catering Strawberry Gazpacho

 2 cups granulated sugar
 1 cup water
 1 cup Trione Rosé wine
 1 tbsp black peppercorns
 1 bay leaf
 2 bunches basil
 3 pt strawberries, washed, stems removed
 1 cup Trione Rosé wine
 1 tbsp lemon thyme, finely chopped
 1 ½ tbsp Champagne vinegar
 1 tsp kosher salt
 1 tsp black pepper, freshly ground

Make basil simple syrup
1

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.

2

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.

3

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.

Make strawberry soup
4

Place the strawberries, wine, thyme, and vinegar in a blender and puree until smooth (about 5 minutes).

5

Then add the simple syrup and season with salt and pepper and puree again.

6

The soup is now ready to serve. You can prepare the soup up to 8 hours ahead of time.

7

To serve blend the pre-made soup right before service.
**Trione Pinot Noir may be a substitution for the Rose**

Ingredients

 2 cups granulated sugar
 1 cup water
 1 cup Trione Rosé wine
 1 tbsp black peppercorns
 1 bay leaf
 2 bunches basil
 3 pt strawberries, washed, stems removed
 1 cup Trione Rosé wine
 1 tbsp lemon thyme, finely chopped
 1 ½ tbsp Champagne vinegar
 1 tsp kosher salt
 1 tsp black pepper, freshly ground

Directions

Make basil simple syrup
1

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.

2

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.

3

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.

Make strawberry soup
4

Place the strawberries, wine, thyme, and vinegar in a blender and puree until smooth (about 5 minutes).

5

Then add the simple syrup and season with salt and pepper and puree again.

6

The soup is now ready to serve. You can prepare the soup up to 8 hours ahead of time.

7

To serve blend the pre-made soup right before service.
**Trione Pinot Noir may be a substitution for the Rose**

Trione Rose & Strawberry Soup