20 Raves for Gazpacho 20 Ways: Trending on Restaurant Reviews

gazpacho-blogGazpacho is almost as much fun to say as it is to eat. Almost. While scores of foodies adore traditional tangy gazpacho, chefs are thinking outside the red tomato and letting other fruits and vegetables be the stars. This chilled soup, which is positively synonymous with summer, is being prepared with ingredients from cucumbers to watermelon — and everything in between. Check out what diners are saying about gazpacho served 20 different ways, in recent OpenTable restaurant reviews. 

Artichoke, Albuquerque, New Mexico: “The yellow tomato gazpacho was garlicky and good.”

Atchafalaya, New Orleans, Louisiana: “The soup of the day was to die for — watermelon-tomatillo gazpacho. It was absolutely wonderful.”

Bartlett Pear Inn, Easton, Maryland: “The food was amazing! Starting with a mango-honey dew gazpacho…mmmm!”

Bishop’s, Vancouver, British Columbia: “Delicious creamy gazpacho from sungold tomatoes with a spoonful of fennel sorbet and poached prawns was amazing!”

Bluestem, Kansas City, Missouri: “The gazpacho martini is the single most delish cocktail I’ve ever imbibed.”

Charley G’s Seafood Grill, Lafeyette, Louisiana: “My wife got the watermelon gazpacho soup with lump crab meat which was out of this world.”

Chef and the Farmer, Kinston, North Carolina: “I highly recommend the sungold tomato and peach gazpacho. What an exciting surprise offering a delectable variety of tastes.”

Coohills, Denver, Colorado: “The green tomato gazpacho was not your run-of the-mill soup but a medley of great flavors.”

Dovetail, New York, New York: “The melon gazpacho for a first course on a warm summer day was refreshing and wonderfully flavored.”

* Gotham Bar and Grill, New York, New York: “I had the very best gazpacho of my life next. I didn’t want to finish it because I didn’t want the amazing blend of compressed yellow peppers, watermelon, cucumber, garlic, strawberry, and tomato to end!”

Ink & Elm, Atlanta, Georgia: “The gazpacho with corn panna cotta was one of the best dishes ever.”

Kutsher’s Tribeca, New York, New York: “We LOVED the mini knishes and ‘borscht’ gazpacho.”

Le Bouillon, Omaha, Nebraska: “The gazpacho with almonds and grapes really worked.”

Mack and Kate’s, Franklin, Tennessee: “The soup of the day was pineapple gazpacho, which was delish.”

Mon Ami Gabi, Las Vegas, Nevada: “Loved the red pepper gazpacho.”

The National Bar & Dining Room, New York, New York: “The pea gazpacho app was perfectly light and summery.”

Stephan Pyles, Dallas, Texas: “The gazpacho verde with ceviche was my highlight, and I truly wanted more and more.”

Union Square Cafe, New York, New York: “The heirloom tomato salad and beet gazpacho were outstanding.”

* Vidalia, Washington, D.C.: “The macaroni and cheese, succotash (lima beans/corn), collard greens, crab-watermelon gazpacho (I know, right?) were spot on.”

* Wild Goat Bistro, Petaluma, California: “The local fare of the chevre, the seasonal choices of cucumber-ginger gazpacho, the comforting sensation of the bourbon marinated steak, and the elegance of the sea bass were amazing.”



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