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Strawberry-Balsamic Gazpacho
Strawberry-Balsamic Gazpacho
Strawberry-Balsamic Gazpacho
Strawberry-Balsamic Gazpacho
7 Speed Blender

Product used

Strawberry-Balsamic Gazpacho

PREP TIME 15 mins
COOK TIME 0 mins
TOTAL TIME 15 mins (+ 2 hours chilling)
Serves: 4


  • 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


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.

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