There’s nothing more refreshing on a sweltering summer New York City day than a bowl of soup. Chilled soup, that is. Slurpable refreshers are all the rage these days — during the mid-month heat wave, cold soup orders on Seamless.com jumped 27 percent. Here are a few picks we’re excited about.
199 Prince St., 212-335-0566
- PHOTOS: Filipino devotees nailed to crosses to re-enact crucifixion4 Pictures
- PHOTOS: Memorial spotlights the man behind Nipsey Hussle rap persona14 Pictures
The French Soho spot currently serves vichyssoise, a cold soup comprising puréed leeks, onions, potatoes, cream and chicken stock. While you’re there, check out the off-the-menu French Onion Soup Burger (the toothpick has a French flag on it!)
Colicchio & Sons
85 10th Ave., 212-400-6699
How’s this for a perfect summer date: a walk on the High Line, a jaunt through Chelsea Market and then dinner inside the spacious and modern tap room at Tom Colicchio’s seasonal delight. Be sure to order the chilled corn soup, which uses kernels from the North Fork.
508 Greenwich St., 212-219-2444
Pair the eatery’s flatbreads and shared dishes (edamame crostini, duck taquitos) with its chilly cucumber soup. Order it on a Tuesday and stay for the live jazz.
Hecho en Dumbo
354 Bowery, 212-937-4245
In 2007, Hecho en Dumbo was a tiny pop-up joint with a dream; now, it’s a permanent LES joint with a full menu of Mexican fare. The summer offerings include sopa de pepino, a bright, summery mix of English cucumber, fennel, jalapeño, lemon and caramelized oranges.
31 W. 17th St., 212-675-7223
Since shellfish is a specialty at George Mendes’ homage to the Iberian Peninsula, it’s no surprise you’ll find bits of lobster atop his early tomato gazpacho, which is also seasoned with cucumber, basil and mint.
21 W. 17th St., third floor, 212-691-8888
Executive chef Luke Venner puts a gourmet twist on his tomato soup: The smoked gazpacho consommé is served with fruits de mer (sea urchin and shrimp) plus blackberry and sea beans, a stalky green veg similar to green beans.
871 Seventh Ave., 212-582-7500
For his Krya Domatosoupa, chef Jim Botsacos meshes beefsteak tomatoes, peppers, cucumbers and olive oil — sounds like a liquified Greek Salad to us. The soup is topped with a thin spread of olive tapenade.
Gotham Bar and Grill
12 E. 12th St., 212-620-4020
Strawberries add just a touch of sweet to the chilled tomato soup at Alfred Portale’s nearly 30-year-old classic New York eatery. The dish also showcases cucumber lemon verbena and red onion.