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Two handcrafted ceramic cups filled with creamy fruity summer cold pineapple soup, garnished with crumbled white cheese and fresh basil on a rustic teal wooden table with a dark navy fabric background.

Delicious Fruity Summer Cold Pineapple Soup Recipe


  • Author: Kai
  • Total Time: 2 hours 10 minutes
  • Yield: 4 servings 1x
  • Diet: Vegan

Description

Don’t let the fancy name fool you — this Fruity Summer Cold Pineapple Soup is a refreshing, no-fuss treat that feels like a tropical vacation in a bowl. Inspired by chilled gazpacho and bursting with natural tropical flavors, it’s the perfect antidote to those hot summer days when you want something light, fruity, and hydrating. Whether you’re a fan of cold fruit soups or new to the idea, this recipe will win you over with its sweet and tangy magic. Plus, it’s vegan, gluten-free, and dairy-free (unless you decide to add a sprinkle of cojita cheese for a little salty contrast).


Ingredients

Scale
  • 4 cups fresh pineapple chunks (fresh or frozen; avoid canned for added sugars)
  • 1 small ripe banana (adds natural sweetness and creaminess)
  • 1/2 cup guava juice (or substitute with apple juice)
  • 1/4 cup coconut cream (for a luscious tropical texture)
  • Juice of 1 lime (to balance the sweetness with bright acidity)
  • 56 fresh basil leaves (or substitute with mint for a different herbal note)
  • 3 pitted dates (for natural sweetness)
  • Pinch of salt (to enhance flavors)
  • Optional garnish: Crumbled cojita cheese for a salty finish

Instructions

  1. Prep the Ingredients: If using fresh pineapple, cut into chunks. If frozen, no need to thaw completely. Pit the dates and squeeze the lime juice.
  2. Blend the Soup: In a high-speed blender, combine pineapple chunks, banana, guava juice, coconut cream, lime juice, basil leaves, dates, and a pinch of salt. Blend until smooth and creamy.
  3. Taste & Adjust: Check for sweetness or tanginess. Add more lime juice for zing or extra dates for sweetness. If too thick, add a splash of water or more juice.
  4. Chill: Pour the soup into a covered container and refrigerate for 1 to 2 hours — chilling is key to develop those refreshing flavors.
  5. Serve: Pour into chilled bowls or glasses. Garnish with crumbled cojita cheese or a few fresh basil leaves for a pop of color and flavor.

Notes

Use a blender that can handle frozen fruit easily to get a velvety texture. Chilling the soup before serving is essential to bring out its full flavor. Fresh pineapple is best; canned pineapple often has added sugars that can throw off the balance. The combination of pineapple and fresh herbs like basil adds a bright, natural tropical flavor that’s both sweet and herbal.

  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Tropical

Nutrition

  • Serving Size: 1 cup
  • Calories: 203
  • Sugar: 18g
  • Sodium: Pinch
  • Fat: 12g
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0mg

Keywords: cold pineapple soup, summer soup, fruity cold soup, vegan soup, gluten-free soup