Vodka Watermelon Soup Recipe

Here's a recipe for chilling out: Grab yourself a watermelon sorbet, or maybe a cool vodka watermelon soup, and sit back with one of these relaxing reads

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Here's a recipe to chill out for summer - fix yourself some watermelon ice, or maybe some chilled vodka watermelon soup (recipe follows), and sit back with a light, relaxing read. Preferably about watermelon.

Did you know that the first wines of the Levant were made not with grapes, but with watermelon? That's right, the Egyptian pharaohs highly prized this ancient fruit, storing it in special earthen jars, as Haaretz's legendary wine columnist Daniel Rogov wrote. There were fine vintages and not-so-good wines, such as the ones doled out to slaves. Want to know more? Read all about it, here.

Many, many years later, watermelon still plays a pivotal role in the region (well, relatively speaking). Many an Israeli artist has been inspired by the striking fruit. In fact, it's such a common motif that an entire exhibition was devoted to it at the Rubin Museum in Tel Aviv back in 2009. Want to read - and see - more about the history of watermelon in Israeli art? Here you go. You're welcome.

Since this is the Middle East, after all, watermelon has also played a role in the conflict. In this case, at least, it's serving as sticky pink glue along the seam line, helping create bonds between Jews and Arabs on the border between East and West Jerusalem.

In the mood to indulge? Haaretz brings you this watermelon, feta and pumpkin salad, a modern twist on an Israeli classic; as well as this innovative fish salad with watermelon and sauteed chard.


  • 2 liters water

  • 300 grams sugar

  • 1 cinnamon stick

  • 1 watermelon (3 kilograms without the rind)

  • chopped mint leaves

  • 1/2 cup vodka

  • 1/2 cup lemon juice

  • tart sorbet for serving


Boil the water, and stir in the sugar and the cinnamon stick. Let cool. 
Cut the watermelon into cubes, and blend in a food processor. Add the mint and blend again. Add the vodka,   lemon juice and sugar water. Serve cold, with a scoop of sorbet in the center.

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