Summer gazpacho
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
Instructions
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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