Chilled 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
Scale
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
