8.02.2011

Chill Out: 10 Great Cold Soups



Summer's sticky heat doesn’t mean you have to stay away from soup. Chilled soups are hot menu items around town this summer. Other than a whole slew of gazpachos (don’t worry — we have an oh-so-cool gazpacho round-up coming soon), DC restaurants mix up a variety of cooling flavors.

Many restaurants serve up seasonal soups that change daily, so be sure to ask about the soup of the day. Chill out with this list of some of the city's coolest soups, and be sure to let us know about your own favorites.

• Ajo blanco con cangrejo. Translated as “white garlic crab” soup, this cold dish at Jaleo is made with almond and garlic with crabmeat and green grapes. multiple locations

• Cacik is a traditional Turkish dish of cold cucumber and yogurt soup with dill and garlic. This summer, try it at Mezè in Adams Morgan. 2437 18th St. NW

Zaytinya serves up another version of the Mediterranean favorite, chilled cucumber soup. Their version uses spicy-sweet piquillo peppers and is finished with dill mastic oil. 701 Ninth St. NW

• At PS 7’s Restaurant, try a refreshing starter course of chilled pea soup with pickled shrimp and snow pea salad. A new chilled soup, featured on the Restaurant Week menu, combines summer peaches and tomatoes with a sherry swirl. 777 I St. NW

• Chilled pea soup from Palena’s café dinner menu has an interesting twist with ginger scented salami and parmesan. 3529 Connecticut Ave. NW

Ripple in Cleveland Park changes its menu daily to incorporate local and seasonal items. Look for their chilled corn soup with marinated shrimp, dried olives and cilantro. 3417 Connecticut Ave. NW

• At the elegant Ristorante Tosca, practice your Italian and order “suppa di pomodoro giallo con ragu di granchio, fave e pisellini.” Translation? Chilled yellow tomato soup with a ragu of crab meat, fava beans and green peas. 1112 F St. NW

• Chilled summer tomato soup at Proof is made with cucumber panzanella, sungold tomatoes and extra virgin olive oil. 775 G St. NW

• Highlighting local ingredients is the minted pea soup with Virginia ham, ramps and peanuts at the Grille at Morrison House. The menu listing here speaks for itself. 116 South Alfred St., Alexandria

• Like all the dishes on the menu, the peanut soup from America Eats Tavern's dinner menu is rooted in American history. The soup is based on a recipe from Rufus Estes, who was born a slave but became executive chef of the Pullman Railroad Car Company in Chicago. 405 Eighth St NW









Laura Olson is a journalism student at American University in Washington, DC. Born and raised in Rockville, Md., she grew up learning about and loving the variety that DC has to offer. Laura enjoys cooking for friends and family at home and exploring the food scene downtown.


















Laura Olson is a journalism student at American University in Washington, DC. Born and raised in Rockville, Md., she grew up learning about and loving the variety that DC has to offer. Laura enjoys cooking for friends and family at home and exploring the food scene downtown.

5 comments:

Ingrid said...

That soup at Ripple is phenomenal. Those tiny bits of dried olive and cilantro complement the sweet corn so beautifully. Mmmmmmmmmmm.

Amanda @ Metrocurean said...

Thanks for chiming in, Ingrid!

Amy said...

Not usually into chilled soup, but the tomato soup at Proof is amazing!! Thanks for the additional recommendations :)

Amy, Fuse Pilates

Amanda @ Metrocurean said...

You're welcome, Amy. Glad you enjoyed it!

James said...

Just had the peanut soup at America Eats... awesome.