Jewish Cookbook > Appetizers > Rebecca Blake's Healthful Fruit Soup

Members of the May Center for Health, Fitness & Sport can address needs such as weight control, cholesterol reduction, exercise or adopting a healthier lifestyle with a registered dietitian.

Rebecca Blake, MS, RD, CDN helps clients become aware of their eating patterns by increasing their knowledge of emotional hunger and distinguishing it from physiological hunger. Rebecca helps facilitate permanent lifestyle change, and effectively helps clients to stop the dieting and weight-gain cycle.

Shavuot commemorates the day the Jewish people received the Torah, the day that God proclaimed the Ten Commandments from Mount Sinai. Because the holiday heralds the time of the fresh fruit harvest in Israel, fruit soups make a fitting celebratory appetizer.

 
  • 1 cup pineapple juice
  • 1 cup orange juice
  • 1 cup apple juice
  • 1/2 cup ripe strawberries or sliced banana
  • juice from 1 lemon
  • 2 cups peeled, seeded and chopped fresh cantaloupe
  • 1/2 cup peeled, seeded and chopped fresh honeydew or casaba melon
  • 2 tablespoons honey
  • 1 cup plain yogurt
  • 1 teaspoon chopped fresh mint
  • 1/2 teaspoon ground nutmeg

Puree all ingredients except mint and nutmeg in a blender or food processor until very smooth. Chill thoroughly.

Serve garnished with mint leaves and a sprinkle of nutmeg.

Makes 6 servings.