cold soup

Ingredients for 4 servings:

• 3 tsp maple syrup, as needed
• 1 pinch of salt
• Wine, red, dry, 14%, as required
• 200 g tofu, plain
• Fruits, fresh e.g.:
• 1 handful of currants, red
• 200 g grapes
• ½ lemon(s), juice
• 1 banana(s)
• 200 g melon(s), teaspoon-sized pieces
• 2 kiwis
• ½ pineapple, approx., including juice
• possibly maple syrup, as needed
• 20 g cornstarch OR
• ½ bag(s) of pudding powder

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 30 minutes

gluten-free, egg-free, cow’s milk-free, vegan

Cut the tofu into small cubes, add a pinch of salt, and pour over dry red wine sweetened with maple syrup; it should be completely covered. Let it steep for 60 minutes or more. Place all the fruit in a suitable bowl, add the tofu and red wine, and mix well. Everything should now be covered by the liquid. If not, top up with either red wine, fruit juice, or water. Strain the liquid, measure it, take a cup, and pour the rest into a saucepan, along with the maple syrup if desired. Bring to a boil. Dissolve the cornstarch (or pudding mix) in the cold juice (cup) and stir it into the boiling liquid. Let it simmer for 2 minutes. Pour this finished juice over the fruit mixture; it should cover everything, let it cool, then refrigerate for at least 30 minutes, but also 20 minutes before serving. My own recipe.