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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.
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.