Summer gazpacho
4-6 portions
Ingredients
- 100 ml Dansukker Light Syrup
- 100 g Dansukker Granulated Sugar
- 1 tsp Dansukker Vanilla Sugar
- 100 ml water
- 2-3 sprigs fresh mint
- 250 g blueberries
- 125 g strawberries
- 250 g watermelon, deseeded and chopped
- Ice cubes
Decoration
- Blueberries, strawberries and chopped melon
Bring the syrup, vanilla sugar, water and mint to the boil. Remove the mint sprigs. Liquidise the berries and melon in a blender until completely smooth. Combine with the syrup mixture. Refrigerate for a few hours or overnight. Put ice cubes in individual bowls and strain the gazpacho over them. Decorate with blueberries, chopped strawberries and melon pieces.
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