Pour the juice into a large saucepan, add 450 ml of water and briefly bring to the boil. Mix the pudding powder with the rest of the water. Add the vanilla sugar to the boiling juice, as well as the mixed pudding powder. Let everything boil for about 2 minutes, then add the apples cut into very thin wedges, turn off the stove, let it boil and when everything is cold, place in the fridge and serve ice-cold.
Tip: If you like, you can add semolina pudding and add it cold spoon by spoon to the soup (on the plate not in the pot) In winter this soup also tastes very good warm. Then add the warm semolina pudding to the soup.
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