Summer soups

[JennyUptown]

I realized I'm probably weird in that I loooooove soup year round.

Where can I find the best soups in the DC area right now? Favorites include fresh tomato...anything with corn.

Not so into seafood soups, as most of you know.

[laniloa]

I had a fab tomato soup at Cafe Atlantico last Friday. The bowl came with halved charry tomatos and chunks of watermelon with a drip of balsamic vinegar on top looking all faux-pit. The waiter then poured the chilled soup table side. Yum.

[fero style]

Corduroy has them both , northern neck corn soup and spicy charred tomato soup , both very good

[Mark Sommelier]

I had a wonderful chilled sweet corn soup recently at Charlie Palmer Steak that was delicious after we added a little salt. It had an airy lobster flan in the middle of it, so those of you who won't eat seafood would probably not like it. Citronelle is currently serving a vichysoisse with leak foam and potato croutons that I like very much. I like cold soup, too.

Edited August 5, 2004 by Mark Sommelier (log)

[Malawry]

Don't forget Firefly's cold summer pea soup. Creamy-rich and with a strong pea flavor. Yum.

[FunJohnny]

Montmartre -- great summer pea soup, at least they had it on the lunch menu when I was there about a month ago.

[Ralph Wiggum]

Nectar had a delicious Cucumber Soup on their menu as of about 3 weeks ago. I don't know if it is still on their menu, though.

[hillvalley]

Don't forget Firefly's cold summer pea soup. Creamy-rich and with a strong pea flavor. Yum.

Mal beat me to it. Go to Firefly for John's pea soup.

Of course, you could always make your own

[iamthestretch]

Had a thick, refreshing tomato gazpacho with lots of basil oil at Mendocino Bar and Grille last week, although it was a restaurant week item and I don't know if it remains on the current menu.

[FunJohnny]

2nd the opinion re: the Mendocino gazpacho. Of course Gazpacho is fairly ubiquitous at this time of year, but the Childe Harold version is also very good -- served with dollops of guac and sour creme.

[Tweaked]

I enjoyed the roast tomato soup at Marcel's which came with a goat cheese flan and really yummy cheese straws. Had it as part of the pre-theater menu a couple weeks ago. I'm sure you could saddle up to the bar and enjoy it with a nice glass of wine.

[Nadya]

Vidalia had a wonderful melon soup for Restaurant Week, but I just checked, and it's not on their regular menu

[JennyUptown]

Don't forget Firefly's cold summer pea soup. Creamy-rich and with a strong pea flavor. Yum.

Mal beat me to it. Go to Firefly for John's pea soup.

Of course, you could always make your own

With the way I feel right now? Not likely. I just got back from the endodontist (he was HOT, I feel compelled to add) so if anyone feels like delivering soup, my address is...

[morela]

John W.,

What's that gazpacho that Kaz makes?

So much pea, so little cuke.

[John W.]

John W.,

What's that gazpacho that Kaz makes?

So much pea, so little cuke.

Gazpacho the Spanish way. No mucking about. Put some raw tuna in it and everyone's a winner.

[frogprince]

melon and muscat everywhere,

and every drop to sip,

chilly and sweet it is,

devoid of seafood too miss,

lincoln's and booth's ghosts (suspended in apotheosis) observe,

and be wary for bottomless pits DO exist.

another fav ive mentioned before,

in another thread, on a different shore,

suffice to say: its never been closer to home,

if summer truffles and peas disincline you to roam.

conundrum-solving prize:

for one correct answer: an umbrella. engraved. by me. to you. aided only by my teeth.

for both: the umbrella (naturally) PLUS a 91 l'etoile banyuls extra vieux. NOT corked. really, i checked it myself.

[morela]

tell me more about this umbrella, please.

[frogprince]

tell me more about this umbrella, please.

it will devishly meet your egg-spectations.

[MCJB2]

Greenwood's UnGazpacho

[jmc8y]

there was a little blurb in today's food section about Buck's tomato, corn, and beet summer soup. it sounds good.

[tomdc]

The gazpacho at the Breadline also kicks ass, as does the cold, spicy peanut soup.

[laniloa]

Having enjoyed the gazpacho at Breadline at lunch today, I can strongly recommend it. It is chunky style with lots of kick. I'm not sure my co-workers appreciate all the red onion as much as I did but that's just too bad.

[victornet]

I'm not from DC, but Jose Andres made a spectacular strained gazpacho when I took a cooking class with him in NYC this spring. (And I've figured out that you can save the strained vegetables, freeze them, and serve over summer vegetables - making this a double duty recipe).

I'd call and see if he serves this at Jaleo, Minibar, etc. and go wherever you can get it.