José Andrés' Mediterranean joint showcases a Turkish chilled tomato soup with pomegranate, molasses, and cucumber ($7).

The Georgetown Mexican eatery has a cold Tomatillo and cucumber soup with crema, sorbet and radish - it's also vegan ($8).

Central has an eggplant-based gazpacho on the menu ($12).

Jackson 20 has a tomato gazpacho with sea salt ice cream and basil caviar right now ($10).

The various locations of Sweetgreen are offering a gazpacho made from a combination of local tomatoes, cucumbers, green and red peppers, onion, garlic, jalapenos and local watermelon.

In traditional Spanish fashion, the Spanish eatery has a chilled watermelon and tomato soup with bell pepper, a sherry vinegar reduction and arbequina olive oil croutons — and it's only $5.

This popular lunch spot is dishing out a Monterey gazpacho with shrimp, basil, cilantro, tomatoes, green onions and sour cream for $4.75-$12.35, depending on size (menu changes daily).

For a classic take on the dish, head to Jaleo, where the dish is made with tomatoes, cucumbers, peppers and bread ($7). A white version combines Marcona almonds, grapes and lump crab ($12).