Chilled Pineapple Soup with Cotija Cheese and Basil Recipe
Introduction
This Chilled Pineapple Soup with Cotija Cheese and Basil is a refreshing and vibrant dish perfect for warm days. With tropical flavors and a creamy texture, it offers a delightful balance of sweet, tangy, and savory notes.
Ingredients
- 3 cups pineapple (about 1 whole pineapple with core removed)
- 1 tablespoon lime juice (juice from 1 whole lime)
- 3 tablespoons guava juice
- 1 tablespoon lemon juice
- 3 dates (pitted)
- 1 tablespoon fresh basil
- 1/2 cup coconut cream
- 1/4 cup ripe banana
- 1 tablespoon cotija cheese
Instructions
- Step 1: Add all the ingredients except the cotija cheese to a blender or Vitamix.
- Step 2: Puree until the mixture is completely smooth.
- Step 3: Chill the soup in the refrigerator for 1 to 2 hours to enhance the flavors and serve cold.
- Step 4: Garnish with cotija cheese just before serving for a salty, tangy contrast.
Tips & Variations
- Substitute guava juice with pineapple or orange juice for a slightly different flavor.
- Add a pinch of chili flakes or fresh jalapeño for a spicy kick.
- Use fresh herbs like mint if you don’t have basil on hand.
- For a vegan version, omit the cotija cheese or replace it with a sprinkle of toasted nuts.
Storage
Store the chilled pineapple soup in an airtight container in the refrigerator for up to 2 days. Stir well before serving. It is best enjoyed cold and fresh, but if needed, you can re-chill it before serving again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup up to 2 days in advance and keep it refrigerated. Just be sure to stir well before serving to recombine any separated ingredients.
Can I use canned pineapple instead of fresh?
Fresh pineapple is preferred for the best flavor and texture, but canned pineapple (without added syrup) can be used in a pinch. Drain it well before blending.
PrintChilled Pineapple Soup with Cotija Cheese and Basil Recipe
A refreshing and vibrant chilled pineapple soup blended with tropical fruits, fresh basil, and topped with savory cotija cheese. This easy-to-make, no-cook soup combines sweet and tangy flavors, perfect as a light appetizer or summer treat.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 2 hours 10 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: No-Cook
- Cuisine: Latin American
- Diet: Vegetarian
Ingredients
Soup Ingredients
- 3 cups pineapple (about 1 whole pineapple with core removed)
- 1 tablespoon lime juice (juice from 1 whole lime)
- 3 tablespoons guava juice
- 1 tablespoon lemon juice
- 3 dates (pitted)
- 1 tablespoon fresh basil
- 1/2 cup coconut cream
- 1/4 cup ripe banana
Garnish
- 1 tablespoon cotija cheese
Instructions
- Combine Ingredients: Add pineapple, lime juice, guava juice, lemon juice, pitted dates, fresh basil, coconut cream, and ripe banana to a high-speed blender such as a Vitamix.
- Puree: Blend all ingredients together until mixture is completely smooth and creamy, ensuring all fruits and herbs are fully incorporated.
- Chill: Transfer the blended soup into a bowl or container and refrigerate for 1 to 2 hours to allow flavors to meld and the soup to become refreshingly cold.
- Serve and Garnish: Pour chilled soup into serving bowls and garnish each with a sprinkle of cotija cheese for a salty, tangy contrast.
Notes
- For a thicker soup, reduce the amount of guava juice or coconut cream slightly.
- Use fresh, ripe pineapple for the best natural sweetness.
- If guava juice is unavailable, substitute with another tropical fruit juice like mango or passion fruit.
- Cotija cheese adds a salty finish; substitute with feta cheese if necessary.
- This soup can be prepared a day ahead and stored in the refrigerator to deepen the flavors.
Keywords: chilled pineapple soup,pineapple soup recipe,cold fruit soup,coconut cream soup,vegetarian summer soup,cotija cheese pineapple soup,basil pineapple soup
