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
Roughly chop the first 5 fruits.
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.
A glass of white wine is a lovely accompaniment!
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,