NYC's Best Summer Soups
Summertime’s perfect for chilled soups. Not only are they the perfect respite from the city’s heat, but tomatoes, zucchini, and the like are all ripe and ready to be made into soup. We still love a classic gazpacho, but we’ve also found some unique newcomers on summer menus this year.
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Zucchini is in season and Chef Michael Anthony takes advantage of this with Gramercy Tavern’s Chilled Zucchini Soup with Island Creek Oysters. It’s garnished with squash blossoms- the bright orange edible flowers that grow alongside the zucchini.
At the recently opened Aldea, Chef George Mendes has created a Tomato-Cherry Gazpacho for his modern Mediterranean menu. Heirloom tomatoes and cherries provide a base for mozzarella “ravioli” and oysters.
Few summer fruits are as refreshing as watermelon. Jane’s chef/owner Glenn Harris is a fan too, and his Spicy Watermelon Gazpacho packs some serious heat, while simultaneously cooling things off. Watermelon puree is combined with finely chopped cucumbers, red onion, cilantro, and jalapenos, then topped with a warm goat cheese croquette.
Chef/partner Seamus Mullen offers several different varieties of gazpacho on Boqueria’s Market Menu. His traditional gazpacho is made with greenmarket tomatoes. Other offerings include the classic Andalucían Salmorejo, a creamy gazpacho thickened with bread and served with hard-boiled eggs and chopped ham, and Ajo Blanco, a white gazpacho made with almonds, garlic and garnished with green grapes.
Chef Julian Medina has created a sweet, cooling jicama soup for the summer. The pureed jicama is combined with peekytoe crab, orange slices and Thai basil, adding an Asian touch to a Mexican standard.
Gilt’s Chef Justin Bogle combines a laundry list of ingredients in his Garden Gazpacho: parsley, cilantro, scallions, dill, basil, peas, chives, cucumbers, avocado, and jalapeno. But tat’s not all– the soup is garnished with sliced Alaskan king crab, grapes, coriander flowers, verjus liquid gel, yogurt espum and toasted almond powder.
Cabrito’s Avocado Soup is a standout on Chef David Schuttenberg’s authentic Mexican menu. Topped with crema and tortilla strips, this is one well-executed classic we’re never tired of eating.
Salumeria Rosi Parmacotto
Salumeria Rosi’s chef Cesare Casella has dessert in mind with his Melon Soup with Pound Cake Croutons. Incorporating fresh cantaloupe, lemon juice, zest, and sugar, then topped with crispy croutons made from pound cake, small cubes of watermelon, honeydew, and mint leaves, this soup is sweet, but not too heavy.
Jo’s chef Ian Topper-Kapitan serves up a traditional gazpacho of heirloom tomatoes blended with breadcrumbs. The soup is complemented by a slice of baguette topped with red pepper salad.