This chilled fresh cold pineapple soup with basil and cojita cheese is a delicious summer soup that is perfect for a hot summer day. If you are looking for a fun way to cool off, this fruity soup can be made in just minutes.
This pineapple gazpacho is filled with fun flavors from dates, basil, limes, coconut, and the juicy ripe pineapple. What are you waiting for if you haven't tried a cold soup? It is not only nutritious but refreshing on a hot day.
If you love cold soup, don't forget to check out my popular cold soup recipes!
Why This Recipe Is Great:
- Refreshing and Cooling: This cold pineapple soup is refreshing and light. It is the ultimate summer soup!
- Quick and Easy: Make this soup in just minutes. No cooking is required.
- Hydration: Many cold soups have high water content, which helps keep you hydrated on those hot summer days.
If you want more summer recipe inspiration, check out my gluten free recipes for summer.
What Is Cold Soup?
I have been making cold soup recipes for a long time now. They are the perfect summer soup! Chilled soups can come in a variety of flavors based on if you use savory vegetables or sweet fruits.
You can even combine the two for a unique cold soup! Pair this cold pineapple soup with an even-balanced white wine; it is magic! If you know me, you know I LOVE wine! I write a lot about wine and pairings on Fearless Dining.
- Pineapple - Fresh or frozen pineapple is best.
- Banana - Ripe Banana adds potassium and flavor.
- Guava Juice - If you can't find guava juice, apple juice will also work.
- Lime Juice - Fresh or bottled lime juice adds some zing and flavor contrast.
- Dates - This adds just a tiny bit of sweetness. Be sure to remove the pits before adding them to the blender!
- Basil - Fresh basil adds some unique, refreshing flavor.
- Coconut Cream - This adds a rich creaminess to the soup.
- Cojita Cheese - I love a touch of salty, savory cheese on top. It helps prevent this chilled fruit soup from getting too sweet.
My picky one even loved this soup. Of course, I did not tell her there was fresh basil (something green!) or dates in this soup. Sometimes it is better to keep those secrets to myself. If you prefer a hot soup, you will want to check out all of my amazing gluten free soup recipes!
This Vitamix is one of my favorite kitchen appliances of all time. I use it to make soup, ice cream, sorbet, smoothies, cream sauces, and more. It is quick and powerful. Clean up is also really easy!
How To Make Cold Pineapple Soup:
Step 1: If you are using fresh pineapple, place it on a cutting board. Remove the top, bottom, and rind with a sharp knife. Next, use this Pineapple Cutter to remove the pineapple from the core.
If you have never cut a pineapple before, you can watch this tutorial on how to cut a pineapple.
🔑 Sandi says: If you prefer, you can use frozen pineapple. There is no need to thaw it.
Step 2: Cut the pineapple into chunks and place it into the blender.
Step 3: Add the basil, coconut cream, guava juice, dates, lime juice, and banana to the blender. (You are adding everything except the cojita cheese.)
Step 4: Blend at high speed until the mixture is smooth. Refrigerate for 1-2 hours and serve cold with cojita cheese sprinkled over the top.
Enjoy it cold!
I do not recommend using canned pineapple. It is usually packed with syrup or some sugar, and it will take away from the flavor.
Store the chilled pineapple soup in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
Yes, you can freeze this pineapple soup. Store in an airtight, freezer-safe container.
You may also love this 3-Ingredient Pineapple Sorbet!
More Summer Recipes to Try:
- Chilled Shishito Pepper Soup
- Cucumber Gazpacho
- No-Bake Gluten Free Icebox Cake
- No-Bake Gluten Free Chocolate Oat Cookies
- No-Churn Caramel Chip Ice Cream
Chilled Pineapple Soup with Cotija Cheese and Basil
- 3 cups pineapple (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 (remove the pits!)
- 1 tablespoon fresh basil
- ½ cup coconut cream
- ¼ cup ripe banana
- 1 tablespoon cotija cheese
- Add all of the ingredients to a Vitamix or blender.
- Puree until smooth.
- Chill in the refrigerator for 1-2 hours. Garnish with cotija cheese.
- Use fresh or frozen pineapple. I do not recommend using canned pineapple.
- Store this cold soup in an airtight container in the refrigerator. It will keep fresh for up to 4 days.
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
This post was updated from an old July 2017 post with more recipe details.
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