News Flash: The nation’s capital can be unbearably hot during the summer. OK, this is not really news but the fact that you can find some very tasty cold soups to help take the edge of the rising temps might be new info for some of you. We have a found more than a dozen you might want to check out.
Steps from the White House, chef Todd Gray at Equinox Restaurant has a Pineapple & Yellow Tomato Gazpacho that includes locally sourced jumbo lump crab, cherry tomatoes, and European cucumber available for dinner ($16). You can also find it without the crab on the lunch menu ($14).
At Silver Spring’s Daily Dish you will find a Strawberry Watermelon Jalapeno Gazpacho with various herbs including mint, basil, white onion, cucumber, sherry vinaigrette. Chef Jerry Hollinger has this on his menu for lunch ($4.50 cup/$6.50 bowl) and dinner ($5 cup/$7 bowl).
Crimson Diner’s Chilled Garden Gazpacho is a fresh favorite that’s served all day at the Penn Quarter eatery located inside the Pod Hotel. Chef Lawrence DiJoseph includes a smoked paprika and Serrano chilies to bring a delicate, savory heat without “darkening” the flavor of the gazpacho. It is available for lunch and dinner ($6 cup, $9 bowl).
Michelin-starred Blue Duck Tavern offers a Chilled Sweet Corn Soup with lime crema, brown butter popcorn, and Maryland blue crab. You will find it on the lunch and dinner menus ($14).
701 Restaurant, with its optional patio dining overlooking the Navy Memorial, has a Peach Gazpacho with confetti peppers, basil, and chive oil. You can enjoy it at lunch or dinner ($12).
Using an old family recipe, Bon Vivant Café serves a Beet Soup that is a c purée of beets, vegetable stock, onion, garlic, ginger, coconut milk, and orange juice with a yogurt topping. Gluten-free, vegan, and dairy-free (except if you skip the yogurt), it is available at lunch ($6.50).
Supra, DC’s first Georgian restaurant, has a cold soup called Soup Tsivi, a chilled yogurt soup made with cucumber, beet, radish, and fresh herbs. It is available for dinner ($7).
At Old Town Alexandria’s BRABO Tasting Room you will find a Tomato & Melon Gazpacho. Chef Sebastien Rondier makes this gazpacho by blending Fresh tomatoes and cantaloupe along with chives, house croutons, cantaloupe pieces, and a drizzle of extra virgin olive oil. It is available for lunch and dinner ($10).
Taberna del Alabardero, DC’s oldest traditional Spanish restaurant, has gone all out with its summer soups — with five different offerings:
- Monday: Gazpacho Andaluz, a traditional tomato gazpacho with cucumber and red and green peppers.
- Tuesday: Ajoblanco Malagueño, a garlic and almond soup with grapes and olive oil.
- Wednesday: Sopa de Zanahoria y Naranja (pictured above): a carrot and orange soup with fresh orange and mint garnish.
- Thursday: Sopa de Tomate y Sandía: Tomato and watermelon soup with pan seared watermelon garnish.
- Friday: Salmorejo Cordobés, a traditional tomato and bread puree with Serrano ham and hardboiled egg garnish.
These soups are available on their select days during lunch and dinner ($13).
At Georgetown’s 1310 Kitchen & Bar, chef Jenn Crovato has a Gazpacho made with fresh, locally-sourced heirloom tomatoes that are blanched and combines them with cucumber, yellow onion, garlic, and high-grade olive oil and garnished with diced avocado and cilantro. It’s available for lunch and served with a grilled cheese on sourdough or BLT and mixed greens ($12).
Zaytinya’s delightful Chilled Persian Cucumber soup cannot be missed. Inspired by Ab Doogh-Khiar, this Mezze sized chilled yogurt soup has walnuts, Persian cucumbers, rose petals, dill, parsley, chives, raisins, and barberries. You will find it on the dinner menu ($5).
Homestead, in DC’s Petworth neighborhood, has a delicious Watermelon Gazpacho made with watermelon, cucumber, shallot, and cilantro. You can order this tasty option during lunch and dinner ($7).
As part of a limited-time “Chilled Summer Menu,” filled with tasty menu items served cold or slightly warm, Bibiana has available a beautiful Watermelon Gazpacho with tuna crudo, burrata, and caper dust. This beautiful dish is available at lunch and dinner ($16).
Nopa Kitchen + Bar in DC’s Penn Quarter is offering a Chilled English Pea & Cucumber Soup with feta, espelette, fennel pollen, mint, and argumato. It is available during lunch and dinner ($10).
Consistently ranked among DC’s top restaurant, The Oval Room is offering two chilled soups: a Chioggia & Watermelon Borsch with smoke, cream rillette, sour cream and espelette ($12 lunch/$13 dinner); and a Chilled Corn Soup (pictured above) with truffle, pickled bay scallops, and celery ($13 lunch/$15 dinner). You will find them both on the lunch and dinner menu.
