Strawberry Basil Soup

1 pint fresh strawberries, hulled
1/2 c. sweet sparkling rose wine
1/2 c. sugar
2 Tbsp. Strawberry Balsamic
1 tsp. grated lemon peel
6 Chiffonade basil leaves
2 Tbsp. crème fraiche

In a blender, combine all ingredients. Cover and process until smooth. Pour into two bowls; cover and refrigerate until thoroughly chilled, about 1-2 hours. Garnish with dollop of crème fraiche and basil leaves.

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