Berry Gazpacho with Sparkling Wine and Melon

1. 8/10 of the raspberries with the sugar and the water with the lid closed, bubble, crush (do not mash with the chopping stick!) and let stand for an hour.

Drain the juice through a sieve into a saucepan, squeezing the fruit gently. Allow the juice to bubble repeatedly. Cool completely and set aside to cool.

3. just before serving, cut out balls from the melon, removing the seeds. Clean the strawberries and cut them in half. Stir the melons, strawberries and remaining raspberries into the gazpacho and top with sparkling wine when serving, if desired.

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