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Parve
Easy
12 Servings
Allergens 
No Allergens specified
1 Hour
Diets
This wonderful ruby-colored cold fruit soup is an exuberant celebration of summer and red fruit, and is equally at home in a soup bowl as a first course or in a martini glass as a dessert. Even in the heart of summer, I make this cold fruit soup with frozen berries and rhubarb, just because nothing can beat their sweetness and ease of preparation. Frozen berries would not be just an acceptable substitute: they would be quite wonderful, as frozen fruit are picked at their sweetest and ripest. Try them in this recipe. The fact that they are a little bruised by freezing will not matter in the least since we are cooking them. Of course, if you have lots of beautiful fresh berries and/or rhubarb on hand, go ahead and use them. In season, add plums, cherries, etc.
2 Granny Smith apples, peeled and cut in chunks
10 cups (total) strawberries, raspberries, blueberries, peaches, pitted cherries, or plums (fresh or frozen – any combination you like)
2 cups dry red wine such as Teperberg Cabernet Sauvignon
4 cups unsweetened cranberry or Heaven and Earth Pomegranate Juice
1/4 cup Crème de Cassis (Passover: any nice berry liqueur)
juice from 2 lemons or limes, fresh
1/2 to 2/3 cup Gefen Maple Syrup (start with less and wait until you taste the finished soup to add more)
1/2 cup tapioca flour or cornstarch, whisked with a little cold water until smooth (for Passover: tapioca or potato starch)
1 large piece lemon peel
1 large piece orange peel
6 cloves
10 black peppercorns
Bring all but last ingredient to boil in a heavy pot.
Reduce the heat to medium low, add the tapioca mixture, and cook 10 more minutes, no more. Remove the cheesecloth.
Cream the soup with an immersion blender, but not completely. Leave up to half the soup chunky. Adjust the texture and seasonings.
Chill completely before serving. Serve as a first course, alone or with a scoop of plain yogurt (dairy-free is perfect too), or as a dessert, alone or with a scoop of coconut sorbet.
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