Chilled Pineapple Soup with Cotija Cheese and Basil
This chilled pineapple gazpacho soup recipe is a refreshing summer soup.
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
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, you may need to adjust your moisture levels in your baked goods.
Nutrition
Serving: 1gCalories: 203kcalCarbohydrates: 26gProtein: 3gFat: 12gSaturated Fat: 10gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 52mgPotassium: 324mgFiber: 3gSugar: 18gVitamin A: 125IUVitamin C: 66mgCalcium: 44mgIron: 1mg
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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.