Chilled Summer Soups/ Other Desserts

Spring Strawberry Tapioca Soup

This winter has been so long with a lot of snow and cold nasty winds. Sometimes snow turned into rain which froze and turned back into the snow. I don’t mind winter and I love snow days when fluffs are falling and covers trees and roofs of our houses. Snow days mean no school for kids and many cups of hot cocoa by the fireplace. But this winter was too cold and too unpleasant and I am tired of it. I need spring badly and I miss long walks in a park with my lovely daughter. Where are those yellow flowers you can see in March? Where are green leaves?

Fresh strawberries in a glass bowl

Today was the first day of nice warm weather. I was walking around without my winter jacket and the birds were singing welcoming the first sunshine. I had a lovely strawberry soup on my patio and I thought soon, very soon the earth will be waking up from a long sleep.

Fresh strawberries in a glass bowl

Strawberry tapioca soup is a deliciously refreshing fruit soup, just right for a warm spring day.

Spring Strawberry Tapioca Soup

1 Star2 Stars3 Stars4 Stars5 Stars (1 votes, average: 5.00 out of 5)
Serves: 6


  • 2 quarts ripe strawberries
  • juice of 1/2 lemon
  • 3 cups of water
  • 1 cup of sugar
  • 3/4 cup tapioca
  • 1 tsp. vanilla extract
  • 1 cup sweet white wine
  • cream and fresh mint for serving - optional



Clean and crush strawberries in a food processor.


In a saucepan over medium heat bring to the boil the strawberries, water, sugar and lemon juice.


Add tapioca and cook gently for 10-15 minutes.


Add vanilla.


Remove from heat and add the sweet white wine.


Chill thoroughly and serve cold as a first course with fresh mint and cream.


I used large pearl tapioca from Bascom's. Before cooking, soak tapioca in two cups of water overnight in refrigerator in a saucepan. Drain water, then adds to the strawberries.

Strawberry and tapioca summer soup with mint in nice china

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  • Reply
    Rosa's Yummy Yums
    March 19, 2014 at 7:14 am

    A great idea! I'd love to try that soon.



  • Reply
    March 19, 2014 at 8:55 am

    I hope you will start enjoying the warmer weather 🙂 too bad here strawberry season is gone..

  • Reply
    La Table De Nana
    March 19, 2014 at 12:29 pm

    Beautiful Yelena..I can see you placing the berries and gypsophylia so delicately:)

  • Reply
    March 20, 2014 at 6:56 am

    This is vibrant and scrumptious looking. I would probably eat it for dessert 🙂

  • Reply
    Te de Ternura
    March 21, 2014 at 3:25 am

    Realmente YELENA, tus CREACIONES merecĂ­an un puesto relevante; y me alegra muchĂ­simo saber que han salido a la luz en estas revistas tan prestigiosas.
    SUERTE en todo tu futuro!!!

  • Reply
    Te de Ternura
    March 21, 2014 at 3:42 am

    Disculpa YELENA, me he traspapelado, jaja

  • Reply
    Regina Melo-Jocknevich
    March 22, 2014 at 3:24 am

    That's very different and always your beautiful
    photos make me want to try your recipes.

  • Leave a Reply

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