Eat and Drink Cool off with fresh takes on gazpacho at NYC restaurants By MEREDITH DELISO July 28, 2015 4:36 PM Print Share fbShare Tweet Email During the dog days of summer, the last food you want to think about ordering is soup. But served cold, it'll have you reconsidering. Gazpacho is making its seasonal appearance on restaurant menus, and it's not just your standard tomato variety. Chefs all across the city are playing with fresh, cool takes on the raw vegetable soup. Grab a spoon and slurp up these soups. Faro's chilled corn and saffron soup Photo Credit: Michael Tulipan For a more minimal chilled corn soup, try Brooklyn hot spot Faro. Chef/co-owner Kevin Adey's take is comprised of sauteed onion and garlic that's pureed with corn, saffron, salt and pepper. The resulting strained soup is drizzled with olive oil and topped with bronze fennel. $8; 436 Jefferson St., Bushwick, 718-381-8201, farobk.com King Bee's chilled cucumber soup Photo Credit: King Bee It's been so hot that chef Jeremie Tomczak was inspired to add a chilled cucumber soup to King Bee's Acadian-inspired menu. The special, which ran last week with trout tartare and crème fraîche, is running this week with heirloom tomatoes instead of the fish until the restaurant runs out of fresh cucumbers -- likely before the weekend. So get it while you can. $12; 424 E. Ninth St., 646-755-8088, kingbeenyc.com Racines' Ajo Blanco Photo Credit: Racines At this Parisian "neo-bistro," executive chef Frederic Duca's signature ajo blanco -- a Spanish cold soup comprised of almonds and garlic -- is dramatically garnished with haricots verts, cherries and a scoop of tomato sorbet. $14; 94 Chambers St., 212-227-3400, racinesny.com The Back Room at One57's watermelon gazpacho Photo Credit: The Back Room at One57 It's high season for watermelon, and you can find the sweet fruit in gazpacho form at this restaurant, located on the third floor of the Park Hyatt New York. The new offering, which is available as an appetizer choice on its NYC Restaurant Week lunch and dinner menus now through Aug. 14, is served with a plate of red and yellow watermelon, feta and fresh herbs, and a gravy boat of watermelon gazpacho to pour over it. $25/lunch prix fixe; $38/dinner prix fixe; 153 W. 57th St., 212-897-2188, hyatt.com Dos Caminos' tomatillo, pineapple and mint gazpacho Photo Credit: Meredith Deliso For the rare non-vegetarian gazpacho, Dos Caminos is offering this soup spin as an appetizer choice on its NYC Restaurant Week menu, available for lunch and dinner. The sweet and spicy bowl is comprised of tomatillo, pineapple and mint gazpacho with Spanish chorizo and pickled cucumber. $25/lunch prix fixe; $38/dinner prix fixe; multiple locations, doscaminos.com Elan's tomato and watermelon gazpacho Photo Credit: Elan For another meat-lovers option, David Waltuck's Elan is offering a tomato and watermelon gazpacho that's topped with a pile of prosciutto and ring of basil crème fraîche. Find it on the Gramercy spot's NYC Restaurant Week dinner menu now and, soon, on the general menu. $38/dinner prix fixe; 43 E. 20th St., 646-682-7105, elannyc.com Neta's chilled corn soup Photo Credit: Neta You can enjoy Neta's new summer soup as part of the Japanese restaurant's three omakase menus, as well as a la carte at twice the serving size. The soup is a puree of corn and butter that's dotted with corn kernels, broccolini tops, chive oil, wasabai yogurt and edible flower buds and crowned with a mini togarashi spiced fish cake in the middle. $15; 61 W. Eighth St., 212-505-2610, netanyc.com Angel of Harlem's white grape and almond gazpacho Photo Credit: Terria Clay Photography This new Harlem spot -- the second in the nabe from Corner Social owner Anahi Angelone and her executive chef, Banks White -- debuted earlier this month with a cold soup on its menu. The white grape and almond gazpacho is adorned with sofrito, crispy capers and Spanish olives. $8; 2272 Frederick Douglass Boulevard, 212-316-0350, angelofharlemnyc.com Tavern on the Green's chilled white gazpacho Photo Credit: Tavern on the Green As part of his new summer menu, executive chef John Stevenson introduced this chilled white gazpacho, comprised of a cauliflower, celery root and cucumber base that's artfully adorned by red grapes, toasted hazelnuts and aged white balsamic. $16; 67th Street and Central Park West, 212-877-8684, tavernonthegreen.com By MEREDITH DELISO Share on Facebook Share on Twitter Comments We're revamping our Comments section. Learn more and share your input.