Description

This Chilled Pineapple Soup with Cotija Cheese and Basil is a refreshing, no-cook summer dish made with tropical fruits, coconut cream, and herbs. Perfectly balanced with natural sweetness and citrusy tang, it’s an ideal light starter or picnic dish.

Ingredients

3 cups pineapple (core removed)

1 tablespoon lime juice

3 tablespoons guava juice

1 tablespoon lemon juice

3 dates (pitted)

1 tablespoon fresh basil

½ cup coconut cream

¼ cup ripe banana

Garnish: 1 tablespoon cotija cheese

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Instructions

Add all ingredients (except the garnish) to a high-powered blender.
Blend until the mixture is completely smooth and creamy.
Transfer to a container and chill in the refrigerator for 1–2 hours.
When ready to serve, garnish each bowl with a sprinkle of cotija cheese.

Notes

For a vegan version, omit cotija cheese or replace with plant-based cheese.
To add spice, blend in chili flakes or jalapeño.
Substitute or combine basil with mint for a refreshing twist.
Store in an airtight container in the fridge for up to 4 days.
Do not freeze; texture may be affected.

Nutrition

Serving Size: 1 bowl
Calories: 203
Sugar: 22g
Sodium: 45mg
Fat: 9g
Saturated Fat: 8g
Unsaturated Fat: 1g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 2g
Cholesterol: 2mg