Mill Creek wine label
Mill Creek wine and food pairing

Strawberry Gazpacho

A fresh light cold soup. It pairs perfectly with the Mill Creek Rose.


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 Mill Creek Rose
1 Tbl Lemon Thyme (finely chopped)
2 cups Basil Simple Syrup
1 ½ Table Spoon Red Wine Vinegar
1 tsp Kosher Salt
2 tsp Black Pepper, freshly ground
1 pinch Spice Rub



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. <p>

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.

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