Blueberry, raspberry, and mint gazpacho

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  • 1 ½ cup Hortifrut blueberries
  • 1 ½ cup Hortifrut raspberries
  • Your sweetener of choice
  • 1 tbsp natural orange juice
  • 1 tsp lemon juice
  • 1 tsp lemon zest
  • Fresh mint leaves for decoration
  • 4 tbsp sugar-free vanilla yoghurt

4 servings


Mix the blueberries and raspberries with the sweetener, lemon juice, orange juice, and lemon zest in a heat-resistant bowl.

Cover with plastic wrap.

Freeze the 4 tablespoons of yoghurt.

Put the covered bowl in a large pot with boiling water over low heat and cook for 10 minutes. Set aside until it cools off. Refrigerate until cold, around 4 hours.

Divide the fruits and their liquid into 4 plates, decorate with fresh mint, and pour a spoonful of frozen yoghurt onto each plate.