When the Israelites left Egypt they wandered in the desert for 40 years without a great deal of choice in their menu.
In frustration they yelled out- “We remember remember the fish, which we ate in Egypt for nothing [it was free]; the cucumbers and the melons, and the leeks, and the onions, and the garlic: but now our soul is dried away: there is nothing at all, except for this manna… ” (Numbers ch 11: v 5,6)
Now that summer is here we can identify with the Israelites longing for nice, cool melons and watermelons in the hot desert. Today I’d like to share a lovely fruit soup using melons, watermelons and other fruit grown in Israel that you can serve as a refreshing appetizer or delicious dessert at a summer meal.
Watermelon Fruit Soup
prep: 1/2 hour yield: 10 servings
1/2 watermelon 1/2 cantaloupe
1 apple 4-6 strawberries
1- 1 1/2 c. grapes 1 Tbsp. mint leaves
Juice of 1/2 lemon 1 – 2 Tbsp. honey
1 mango- finely diced
1/2 cup Israeli white wine
pomegranate seeds and mint leaves to garnish
Blend them with the honey, lemon juice and white wine using an immersion blender or standing blender. You can do it in 2 or three batches if that’s easier. I like a textured fruit soup so I leave it a little chunky. You may prefer a smooth texture.
Add the finely diced mango. Refrigerate.
Serve in a soup bowl or your grandmother’s beautiful china cups. Garnish with pomegranate seeds and mint leaves.
The Israelites may not have had this fruit soup in Egypt, but you can enjoy it today! (And there is a watermelon GAzpacho that uses more of the ingredients the Israelis cried out for… I’ll share that with you another day!)
HAve a wonderful week and a Shabbat Shalom,