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Copa Kitchen + Bar’s summer gazpacho.
Copa [official]

A Guide to Guzzle-Worthy Gazpachos in D.C.

The cold summer soup is starting to show up on menus across town

by Tierney Plumb
View as Map
Copa Kitchen + Bar’s summer gazpacho.
| Copa [official]
by Tierney Plumb

As temperatures rise in D.C, restaurants are unleashing a sea of gazpacho options to cool off diners.

The traditional Spanish favorite, which is largely vegan and gluten-free, gets a modern twist from some D.C. chefs. American Son trades out tomato base for an all-cucumber base downtown, and Teddy & The Bully Bar adds strawberry into the mix in Dupont.

This list swings from the accessible — think to-go bottles at Soupergirl ($7) and Beefsteak ($3.99) — to splurge-worthy options like the yellow tomato variety at Central that sets diners back $16. Don’t discount national chains; ubiquitous cafe Le Pain Quotidien has mastered a seasonal gazpacho that’s topped with raw vegetables for $6.99.

Barcelona-inspired tapas bar Boqueria isn’t on this list yet, but will soon roll out two summer gazpachos served in sleek glassware for $6 each.

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Mintwood Place

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The gazpacho bowl at this Adams Morgan brasserie is a chunky blend of San Marzano tomatoes, Spanish onions, cucumbers, jalapeno, garlic, and bell peppers ($11). It gets an added zing via Worcestershire and Tabasco sauces and white wine vinegar. Then it’s garnished with house-made garlic croutons and a little basil chiffonade.

1813 Columbia Rd NW, Washington, DC 20009
(202) 234-6732
(202) 234-6732
Mintwood Place [official]

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Teddy & The Bully Bar

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This pink-tinged bowl stars strawberry and another unlikely gazpacho element: black olives. Basil croutons and crispy prosciutto round out the bowl ($11).

1200 19th St NW, Washington, DC 20036
(202) 872-8700
(202) 872-8700
Tierney Plumb/Eater DC

Also featured in:

Soupergirl (Multiple locations)

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This homegrown soup shop offers not one, but five chilled gazpachos packed up to-go: tomato, beet, cucumber, watermelon, and peach. Grab a travel-friendly bottle ($7 each) at their two standalone locations or at retailers like Whole Foods, Giant, Wegman’s, and Glen’s Garden Market.

1829 M St NW, Washington, DC 20036
(202) 733-4401
(202) 733-4401
Soupergirl [official]

Also featured in:

American Son

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Dill oil and charred cucumber liven up chef Tim Ma’s lunchtime cucumber gazpacho ($8). It’s an ideal soup to sip while catching a breeze near the roll-up garage doors at the Eaton hotel restaurant.

1201 K St NW, Washington, DC 20005
(202) 900-8416
(202) 900-8416
Tierney Plumb/Eater DC

Also featured in:

Equinox Restaurant

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Chef Todd Gray’s yellow tomato and golden pineapple gazpacho comes complete with English cucumber, roasted sweet peppers, and Thai basil. Spot it on the vegan brunch menu and at lunch ($15). At dinner, it’s served with Maryland jumbo lump crabmeat ($16).

818 Connecticut Ave NW, Washington, DC 20006
(202) 331-8118
(202) 331-8118
Equinox/official photo

Also featured in:

Beefsteak

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The veggie-friendly chain’s tomato gazpacho recipe is inspired by chef José Andrés’s wife, Tichi.

It’s topped with leafy greens, scallions, cherry tomatoes, cucumbers, sprouts, radish, and extra virgin olive oil ($8.49). A grab-and-go version (pictured) is $3.99.

800 22nd St NW, Washington, DC 20052
(202) 296-1439
(202) 296-1439
Reema Desai/Beefsteak

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The Oval Room

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The fancy mainstay near the White House offers a chilled puree of cauliflower alongside scallops, truffle, and in-season squash blossom for $13 at lunch and dinner.

 

800 Connecticut Ave NW, Washington, DC 20006
(202) 463-8700
(202) 463-8700
Oval Room [official]

Also featured in:

Legal Sea Foods

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The seafood chain’s tortilla strip-topped veggie gazpacho comes with cucumbers, onions, red peppers, green peppers, tomatoes, garlic, basil, thyme, and cilantro for $7.50 per cup or $9.95 per bowl. Guests can opt to add shrimp cocktail too.

704 7th St NW, Washington, DC 20001
(202) 347-0007
(202) 347-0007
Legal Sea Foods/official photo

MXDC Cocina Mexicana | By Chef Todd English

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This refreshing watermelon gazpacho features cubes of the fruit along with cucumber, red peppers, brioche croutons, and feta cheese. It’s garnished with micro greens and a drizzle of olive oil ($7).

666 14th St NW, Washington, DC 20005
(202) 393-1900
(202) 393-1900
MXDC [official]

Also featured in:

Olivia Restaurant

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This new-ish western Mediterranean restaurant from Ashok Bajaj offers a chilled cucumber and green chickpea gazpacho with tzatziki, za’atar, and lavash crumble ($10). Come July, Olivia will up its gazpacho game with four rotating Gazpacho y Torta specials at weekday lunch, kicking off with a watermelon-heirloom tomato gazpacho with burrata and salsa de tomate torta ($16).

800 F St NW, Washington, DC 20001
(202) 347-4667
(202) 347-4667
Olivia/official photo

Also featured in:

Jaleo

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Jaleo’s gazpacho estilo Algeciras comes with tomatoes, cucumbers, peppers, and bread ($10). Down the street at Oaxacan-themed sister spot Oyamel, the classic Spanish soup gets a deconstructed twist as a seasonal fruit salad of sorts with jicama root, cucumbers, queso fresco, and house-made hot sauce (dubbed ”Gaspacho” Estilo Morelia).

480 7th St NW, Washington, DC 20004
(202) 628-7949
(202) 628-7949
Jaleo’s gazpacho estilo Algeciras.
Greg Powers/Jaleo

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Central Michel Richard

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Michel Richard’s fine-dining destination pours a yellow tomato gazpacho table side with fresh burrata, cucumbers, cherry tomatoes, and cheesy croutons at lunch, dinner, and brunch ($16).

1001 Pennsylvania Ave NW, Washington, DC 20004
(202) 626-0015
(202) 626-0015
Central/official photo

Also featured in:

Copa Kitchen & Bar

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The Ballston Quarter newcomer’s refreshing chilled tomato soup comes alongside diced tomato, cucumber, peppers and brioche croutons ($8), all in an air-conditioned sports bar setting downstairs.

4238 Wilson Blvd Suite 150, Arlington, VA 22203
(571) 483-0324
(571) 483-0324
Copa/official photo

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Mintwood Place

1813 Columbia Rd NW, Washington, DC 20009

The gazpacho bowl at this Adams Morgan brasserie is a chunky blend of San Marzano tomatoes, Spanish onions, cucumbers, jalapeno, garlic, and bell peppers ($11). It gets an added zing via Worcestershire and Tabasco sauces and white wine vinegar. Then it’s garnished with house-made garlic croutons and a little basil chiffonade.

1813 Columbia Rd NW, Washington, DC 20009
(202) 234-6732
(202) 234-6732
Mintwood Place [official]

Teddy & The Bully Bar

1200 19th St NW, Washington, DC 20036

This pink-tinged bowl stars strawberry and another unlikely gazpacho element: black olives. Basil croutons and crispy prosciutto round out the bowl ($11).

1200 19th St NW, Washington, DC 20036
(202) 872-8700
(202) 872-8700
Tierney Plumb/Eater DC

Soupergirl (Multiple locations)

1829 M St NW, Washington, DC 20036

This homegrown soup shop offers not one, but five chilled gazpachos packed up to-go: tomato, beet, cucumber, watermelon, and peach. Grab a travel-friendly bottle ($7 each) at their two standalone locations or at retailers like Whole Foods, Giant, Wegman’s, and Glen’s Garden Market.

1829 M St NW, Washington, DC 20036
(202) 733-4401
(202) 733-4401
Soupergirl [official]

American Son

1201 K St NW, Washington, DC 20005

Dill oil and charred cucumber liven up chef Tim Ma’s lunchtime cucumber gazpacho ($8). It’s an ideal soup to sip while catching a breeze near the roll-up garage doors at the Eaton hotel restaurant.

1201 K St NW, Washington, DC 20005
(202) 900-8416
(202) 900-8416
Tierney Plumb/Eater DC

Equinox Restaurant

818 Connecticut Ave NW, Washington, DC 20006

Chef Todd Gray’s yellow tomato and golden pineapple gazpacho comes complete with English cucumber, roasted sweet peppers, and Thai basil. Spot it on the vegan brunch menu and at lunch ($15). At dinner, it’s served with Maryland jumbo lump crabmeat ($16).

818 Connecticut Ave NW, Washington, DC 20006
(202) 331-8118
(202) 331-8118
Equinox/official photo

Beefsteak

800 22nd St NW, Washington, DC 20052

The veggie-friendly chain’s tomato gazpacho recipe is inspired by chef José Andrés’s wife, Tichi.

It’s topped with leafy greens, scallions, cherry tomatoes, cucumbers, sprouts, radish, and extra virgin olive oil ($8.49). A grab-and-go version (pictured) is $3.99.

800 22nd St NW, Washington, DC 20052
(202) 296-1439
(202) 296-1439
Reema Desai/Beefsteak

The Oval Room

800 Connecticut Ave NW, Washington, DC 20006

The fancy mainstay near the White House offers a chilled puree of cauliflower alongside scallops, truffle, and in-season squash blossom for $13 at lunch and dinner.

 

800 Connecticut Ave NW, Washington, DC 20006
(202) 463-8700
(202) 463-8700
Oval Room [official]

Legal Sea Foods

704 7th St NW, Washington, DC 20001

The seafood chain’s tortilla strip-topped veggie gazpacho comes with cucumbers, onions, red peppers, green peppers, tomatoes, garlic, basil, thyme, and cilantro for $7.50 per cup or $9.95 per bowl. Guests can opt to add shrimp cocktail too.

704 7th St NW, Washington, DC 20001
(202) 347-0007
(202) 347-0007
Legal Sea Foods/official photo

MXDC Cocina Mexicana | By Chef Todd English

666 14th St NW, Washington, DC 20005

This refreshing watermelon gazpacho features cubes of the fruit along with cucumber, red peppers, brioche croutons, and feta cheese. It’s garnished with micro greens and a drizzle of olive oil ($7).

666 14th St NW, Washington, DC 20005
(202) 393-1900
(202) 393-1900
MXDC [official]

Olivia Restaurant

800 F St NW, Washington, DC 20001

This new-ish western Mediterranean restaurant from Ashok Bajaj offers a chilled cucumber and green chickpea gazpacho with tzatziki, za’atar, and lavash crumble ($10). Come July, Olivia will up its gazpacho game with four rotating Gazpacho y Torta specials at weekday lunch, kicking off with a watermelon-heirloom tomato gazpacho with burrata and salsa de tomate torta ($16).

800 F St NW, Washington, DC 20001
(202) 347-4667
(202) 347-4667
Olivia/official photo

Jaleo

480 7th St NW, Washington, DC 20004

Jaleo’s gazpacho estilo Algeciras comes with tomatoes, cucumbers, peppers, and bread ($10). Down the street at Oaxacan-themed sister spot Oyamel, the classic Spanish soup gets a deconstructed twist as a seasonal fruit salad of sorts with jicama root, cucumbers, queso fresco, and house-made hot sauce (dubbed ”Gaspacho” Estilo Morelia).

480 7th St NW, Washington, DC 20004
(202) 628-7949
(202) 628-7949
Jaleo’s gazpacho estilo Algeciras.
Greg Powers/Jaleo

Central Michel Richard

1001 Pennsylvania Ave NW, Washington, DC 20004

Michel Richard’s fine-dining destination pours a yellow tomato gazpacho table side with fresh burrata, cucumbers, cherry tomatoes, and cheesy croutons at lunch, dinner, and brunch ($16).

1001 Pennsylvania Ave NW, Washington, DC 20004
(202) 626-0015
(202) 626-0015
Central/official photo

Copa Kitchen & Bar

4238 Wilson Blvd Suite 150, Arlington, VA 22203

The Ballston Quarter newcomer’s refreshing chilled tomato soup comes alongside diced tomato, cucumber, peppers and brioche croutons ($8), all in an air-conditioned sports bar setting downstairs.

4238 Wilson Blvd Suite 150, Arlington, VA 22203
(571) 483-0324
(571) 483-0324
Copa/official photo

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