Gazpacho 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!”
The dog days of summer may not be here, but the savings days are! Restaurant weeks are happening now, and whether you’re on the road, or staying close to home, you won’t want to miss your chance to enjoy steals on meals this month.
At OpenTable, we’re huge fans of sriracha. So devoted to this spicy delight are we that my colleagues (Angie! Jeremy! Tori!) went into collective mourning — and obsessive hoarding — when the popular Huy Fong Foods sriracha, or rooster sauce, factory in California was temporarily shuttered. Thankfully, the factory is back in business, bringing bottles of this coveted condiment to slavish aficionados. Sriracha is frequently feted by foodies around the globe, earning its own strip on The Oatmeal, and it is the subject of a recent documentary film. A hot sauce said to have originated in Sri Racha in Thaliand, sriracha brings heat and a fine balance of acidity, salt, and sweet to any ingredient it meets and has been embraced by chefs looking to add a twist to many a familiar dish. Find out what OpenTable diners are saying about sriracha in recent OpenTable restaurant reviews.
* Birch & Barley, Washington, D.C.: “I tried two of the Bloody Marys and ‘Enter the Dragon’ was easily the best Bloody Mary I’ve ever tasted. It had sriracha, people! Yes, your mouth will be on fire, but it will not stop you from devouring every drop.”
* Homestead on the Roof, Chicago, Illinois: “Appetizers…mmmm. Chicken skins and sriracha sauce!!!”
* Linger, Denver, Colorado: “The variety of menu items is outstanding, and I always love what we order. This last visit (rooftop for lunch) included the honey sriracha duck wings (drum sticks) that are out of this world delicious.”
* L&W Oyster Company, New York, New York: “I went there because I’ve heard the best lobster roll in New York is there. i was not disappointed! It’s served with arugula, sriracha aioli, and bacon. How can you go wrong?”
* Max’s Wine Dive, Fort Worth, Texas: “The ketchup for the fries was enlivened with curry and sriracha.”
* Myers + Chang, Boston, Massachusetts: “My dinner companions moved on to the ‘Bloodlust Margaritas.’ They were amazing, full of flavor, and perfectly complemented by a sriracha salt rim.”
* The Owl House, Rochester, New York: “My husband and I each ordered the The ‘Hot Beav Burger.’ A chickpea, white bean, and chipotle Patty with sriracha strawberry jam, mayo, and crispy onions to top it off. So many flavors and just enough heat to keep it interesting.”