Description
This refreshing Fruity Summer Cold Pineapple Soup is a vibrant, tropical treat perfect for hot days. Made with ripe pineapple, creamy coconut milk, and fresh citrus juices, this no-cook soup is blended to a smooth consistency and served chilled. It’s a light and healthy option that captures the bright flavors of summer with a hint of ginger and mint garnish.
Ingredients
Scale
Main Ingredients
- 1 ripe pineapple, peeled, cored, and chopped
- 1 cup coconut milk (full-fat for creaminess)
- 1/2 cup freshly squeezed orange juice
- 1 tablespoon honey or maple syrup (optional, adjust to taste)
- 1 teaspoon fresh lime juice
- 1/2 teaspoon grated fresh ginger
- A pinch of salt
For Garnish
- Fresh mint leaves for garnish
- Pineapple or mango chunks for topping (optional)
Instructions
- Combine Ingredients: In a blender, combine the chopped pineapple, coconut milk, orange juice, honey (if using), lime juice, grated ginger, and a pinch of salt.
- Blend Smoothly: Blend the mixture until completely smooth and creamy, ensuring no chunks remain for a silky texture.
- Adjust Flavor: Taste the soup and adjust the sweetness or acidity by adding more honey or lime juice according to your preference.
- Chill: Transfer the blended soup to the refrigerator and chill for at least 1 hour to let the flavors meld and serve cold.
- Garnish and Serve: Serve the cold soup garnished with fresh mint leaves and, if desired, pineapple or mango chunks for added texture and flavor.
- Enjoy Fresh: Consume immediately to experience the freshest tropical flavors and the best texture.
Notes
- This recipe is naturally dairy-free and can be made vegan by using maple syrup instead of honey.
- Make sure to chill the soup well before serving to enhance the refreshing experience.
- For extra zing, add a small pinch of cayenne pepper.
- Leftovers can be stored in the refrigerator for up to 2 days but might lose some freshness.
- Experiment with different citrus juices like lime or lemon for unique flavor variations.
