GOLDEN VALLEY, Minn. -- Tired of fighting with your kids to eat more fruits and vegetables? Then you might want to try this easy and fresh recipe. Chef Amy Shipshock from Le Cordon Bleu College of Culinary Arts served this up in our KARE 11 Kitchen.
Lime and Cantaloupe with Basil Soup
3 cups cantaloupe in chunks
1/4 cup plain yogurt
1/8 tsp ground ginger
Zest of one lime
1/2 lime juice
1 tsp honey (optional)
2-3 mint leaves
2-3 basil leaves
Pinch of kosher salt
2-3 Tbsp water if needed to thin the soup to desired consistency
Combine all ingredients except water in a blender, and puree until smooth. Adjust consistency with water, if needed. Serve chilled.
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