Ingredients for 4 people:

4 slices of Ker Cadélac Pure Butter Madeira Cake
500g strawberries
A few leaves of fresh mint
The juice of a lemon
4 tablespoons icing sugar
1 yellow peach
1 apricot

Preparation:

Mix the strawberries with half the lemon juice, the icing sugar and the mint, keeping a few leaves for the garnish.
Sift the preparation and pour the Gazpacho into four small soup bowls.
Dice the peach and the apricot and arrange them in the soup bowls.
Keep in a cool place.
Cut four thick slices of Ker Cadélac Butter Madeira Cake.
Cut each slice into dice.
Just before serving, arrange the little dice of Madeira cake on each gazpacho and garnish with few finely chopped leaves of mint.