Roasted Strawberry Gazpacho

This savory, sweet and seasonal dessert features strawberries, minimally prepared. Pairs well with J Brut Rose. "It really explores the savory side of strawberries. In the Bubble Room, we use Manresa Restaurant's Vegetable Broth recipe for the stock.“ Chef Erik Johnson


2 pounds fresh strawberries (preferably in season)
2 Tablespoon olive oil
1 Tablespoon Kosher salt
1 bunch fresh thyme
1 pint vegetable stock
Garnish of chopped English cucumber, sliced strawberries, shallots cut into strips
Quality olive oil
Sea salt


  1. Preheat oven to 350 degrees.
  2. Slice strawberries in half (be sure to reserve 8 for garnish) place in a mixing bowl, add salt and olive oil, tossing to coat the strawberries thoroughly.
  3. Place strawberries evenly on the surface of a baking sheet tray and place the thyme on top. Roast at 350 degrees for 12 min until they darken in color and become soft.  Remove from oven and discard thyme.
  4. Place strawberries in blender and blend until very smooth. Pour into large serving bowl, leaving enough room to add stock. Whisk in stock to achieve soup consistency.
  5. Garnish with desired ingredients and finish with a drizzle of olive oil and a pinch of sea salt.

Serves 8.


Suggested Pairing: