(Photo courtesy of Souper Girl)
By China Riddle
Dish of the week: Gazpacho
Where to get it: Jaleo, Beefsteak, Casa Luca, The Dabney, Souper Girl, Rappahannock Oyster Bar
Labor Day often marks the end of summer, so it’s last call for several seasonal dishes before autumn’s arrival. Included amongst these fleeting favorites is gazpacho, a chilled soup that both highlights summer produce and cools diners off with a few slurps. D.C. is flooded with options, but a few spots are perfectly executing traditional recipes and others feature unique flavor combinations.
Gazpacho is said to be influenced by several ancient cultures, but is most commonly associated with Southern Spain’s Andalusian region and Portugal. Given its Iberian roots, D.C. diners know other solid options can almost always be found on summer menus at staples like Taberna del Alabardero, Jaleo, Estadio, and Boqueria.
Chef Jose Andrés, renowned restaurateur and Spanish native, offers several takes on the dish at his various establishments. Jaleo stays true to Andrés’ roots by offering $12 ajo blanco malagueño, a traditional chilled almond soup topped with Maryland crab, grapes, and raisins. His fast-casual chain, Beefsteak, serves Spanish-style tomato gazpacho in a bowl packed with with romaine, scallions, cherry tomatoes, cucumber salad, sprouts, radish, and extra virgin olive oil for just $5.99. Casa Luca also serves chilled tomato gazpacho for $16, and it is topped with crispy polenta fritters.
It’s all about cucumber gazpacho in Blagden Alley. At The Dabney, Jeremiah Langhorne tops his with Maryland blue crab, lime, pickled ramp, extra virgin olive oil, and mint. Order it for $14.
Farmer’s market favorite Souper Girl goes fruity with peach gazpacho and incorporates interesting additions such as local bell pepper, local cucumber, red wine vinegar, and maple syrup. Souper Girl also saves the day with other seasonal options like watermelon and beet.
An iconic destination for summer lounging, Union Market naturally has gazpacho, but the popular location may surprise some diners. Rappahannock Oyster Bar isn’t just known for its Chincoteague olde salts—the $11 Spanish-style white gazpacho with white grapes, cucumbers, marcona almonds, and manzanilla sherry also has a following.
Bonus: The cucumber gazpacho at Room 11 is made with cucumber, yogurt, lemon, and jalapeño, all topped with a crouton. DCist editor Rachel Sadon calls it “out of this world.” It’s a creamy green shade that looks like this.
