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.
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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 you will love this cold pineapple soup:
- 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.
Allergen Information:
This homemade chilled pineapple soup recipe is gluten-free, oat-free, egg-free, dairy-free, and soy-free.
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.
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
- 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!
How To Make Cold Pineapple Soup:
Step 1: If you are using fresh pineapple, place it on a cutting board. With a sharp knife, remove the top, bottom, and rind. 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.
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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!
Frequently Asked Questions:
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
- No-Bake Gluten Free Icebox Cake
- No-Bake Gluten Free Chocolate Oat Cookies
- No-Churn Caramel Chip Ice Cream
Love This Recipe?
If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!
Chilled Pineapple Soup with Cotija Cheese and Basil
Ingredients
- 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
Garnish
- 1 tablespoon cotija cheese
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Instructions
- 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.
Notes
- 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.
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, my rule of thumb is to add more flour if your dough or batter is wet and add more liquid if the dough or batter is too dry!
Nutrition
Nutrition Disclaimer
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.
That sounds delicious, I love anything with fresh pineapple. Have you ever worked with silan? I wonder if it work since I have that around and not dates.
Hi Juli, I am not sure about the silan. I would say try it and write back and let us know how it turns out :-).