What you will need:
1 pint fresh strawberries, hulled
1/2 cup sweet sparkling rose wine
1/2 cup sugar
2 tablespoon strawberry balsamic
1 teaspoon grated lemon peel
6 chiffonade basil leaves
2 tablespoons creme fraiche
In a blender, combine all ingredients. Cover and process until smooth. Pour into bowls; cover and refrigerate until throughly chilled, about 1-2 hours. Garnish with dollop of creme fraiche and basil leaves. You can opt the basil leaves for mint!
For savory soup, use dry red wine and withhold sugar.