Israeli Watermelon Soup with Ginger and Mint

By Anthony Chiffolo
May 1, 2010
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Author Notes: This recipe is from our cookbook "Cooking with the Bible: Recipes for Biblical Meals." This particular soup is based on the story told in Numbers 11:1, 4–9; 31–32a. What is being described here are probably muskmelons or chate melons (an unsweet variety), and the melons (in Hebrew, abattichim) were most likely cantaloupes, casabas, or honeydew. But watermelon was also grown in Egypt from the earliest times, their seeds having been found in the tombs of the pharaohs, so we based our recipe upon this delicious fruit. Anthony Chiffolo

Serves: 8

  • 8 cups seedless watermelon
  • 1 mango, diced
  • 6 tablespoons lime juice
  • 1/4 sprig fresh spearmint, chopped
  • 2 tablespoons confectioners' sugar
  • 3/4 cup gin
  • 1 tablespoon orange blossom water
  • 1 piece fresh ginger root, sliced into large pieces
  • 3 sprigs mint sprigs
  1. In a blender, mix all ingredients except the ginger and mint sprigs.
  2. Add the ginger slices and chill the soup several hours.
  3. Remove the ginger, and serve the soup garnished with mint sprigs.

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