• 1 lb strawberries, hulled and divided
• 1 cup tomato juice
• 1 cup peeled chopped cucumber
• 1/2 cup chopped tomato
• 1/2 red pepper, chopped (about 3/4 cup)
• 1/4 cup fresh parsley leaves
• 1 chopped shallot (about 1/4 cup)
• 3 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp honey
• 1 clove garlic, minced
• 1/2 tsp each salt
• 1/2 tsp pepper, divided
• 4 tsp finely chopped fresh basil

methodology
1. Slice 4 strawberries and set aside.
2. Add remaining strawberries, tomato juice, cucumber, tomato, red pepper, parsley, shallot, balsamic vinegar, olive oil, honey, garlic, salt and half of the pepper to CRUX 7 Speed Blender jar.
3. Press PUREE button to begin processing. When finished, the blender will cease operation. Refrigerate soup for about 2 hours or until chilled.
4. Divide gazpacho among 4 bowls. Garnish with reserved strawberry slices, basil and remaining pepper.
Tip:
To take this soup over the top, add a dollop of sour cream, Greek yogurt or crème fraîche – and a drizzle of balsamic glaze and extra-virgin olive oil.