Named not for a restaurant founder, but for the neighborhood in unincorporated Washington county on the outskirts of northwest Portland, Bethany’s Table offers Northwest comfort bistro food emphasizing locally grown produce, meats, and seafood. Gazpacho will typically be a regular soup special once local tomatoes are in season — one recent offering is a watermelon-tomato gazpacho with fresh mint. Bethany’s takes particular care in its Northwest wine list; consider a Willamette Valley Merlot as a pairing.

This beloved seafood restaurant in the southwest hills received national attention when its cioppino was featured on Guy Fieri’s Diners, Drive-Ins, and Dives. Few things beat a cioppino on a cold rainy Northwest day, but come high summer, a cold tomato gazpacho is a better choice. Seasons and Regions serves a version with heirloom tomatoes from the restaurant’s own farm, topped with garlic croutons. Seasons and Regions is takeout-only as of August 2022, so pickup this gazpacho by the quart.

Nob Hill’s Caffe Mingo is revered for its pasta, but on a hot day a bowl of starch may not be for everyone. Mingo has diners covered this summer with two refreshing gazpachos: a cucumber gazpacho with orange, fennel, radishes, dill oil, plus a chilled melon gazpacho with jalapeño, micro greens, and fresh Oregon blackberries. Mingo boasts a terrific, largely Italian wine by the glass list — don’t hesitate to ask your server for a pairing recommendation.

This Pearl neighborhood favorite typically keeps its menu heavily Italian-American, with classics like chicken piccata, cioppino, and spaghetti carbonara. When summer rolls around however, chef Paolo Parrilli can’t help but reach across the the Mediterranean by adding a Spanish-style gazpacho to the menu. Sip on their melon and fruit-based gazpacho as a pre-dinner cooldown or as a light dessert. This small trattoria can fill up quickly, so grab a reservation for indoor dining. Patio seating is first come, first serve.

Olympia Provisions may be best known for its world-class sausages and other meats, but don’t overlook the restaurant’s seasonal vegetable offerings, including a grilled little gem lettuce salad, a radicchio and chicory salad, and — when late summer rolls around — a gazpacho highlighting the freshest in-season ingredients. The latest as of this writing is chef Katie Roe’s melon and heirloom tomato gazpacho, topped with calendula flowers and garlic croutons, available at brunch, lunch, and dinner.

Since 2016, Bar Casa Vale has been providing inner southeast Portland with a sublime tapas experience in an inviting space. The long, narrow restaurant is dominated by a cerulean-tiled bar on one side and large windows on the other. Chef and owner Nate Tilden (also of Olympia Provisions, Clyde Common, and Spirit of ‘77) takes particular care in marrying the right produce to each dish, and his gazpacho is no exception. Supplanting red onions are even-sweeter torpedo onions, and while “heirloom” might look posher on a menu, he opts for more standard hothouse tomatoes to create the best balance of flavor. Topped with smoked Spanish olive oil, this gazpacho will have diners remembering their appetizer well into the next course.

Once more narrowly Portuguese-inspired, Petisco today embraces a swath of Mediterranean influences for its frequently updated menus. But as far as it might wander for inspiration, hot clear summer days will always be an ideal time for gazpacho. Petisco prepares a hearty, chunky-style gazpacho topped with cucumber slices and served with hunks of fresh bread, giving diners plenty to bite into. The gazpacho is available as an appetizer or in a full bowl, making it a tempting meal in itself alongside a glass of sangria on a summer evening.

Dame’s Patrick McKee’s gazpacho ups the ante on both sweetness and heat, topping his blended soup with grilled peaches and padrón peppers, infused with rich olive oil and a multidimensional sherry vinegar. Savor an invigorating bowl at Dame’s air-conditioned bar alongside a glass of one of their natural wines, as a light later afternoon treat or as an opening act to McKee’s daily fish offering, carpaccio, or a bowl of vegan pesto pasta. Note that McKee’s menu is offered Thursday through Sunday; on Mondays and Tuesdays Dame hosts the more casual pop-up Companatico.

This new Sunnyside restaurant doesn’t commit to any particular country’s cuisine, hopping between French gougeres and Italian gnocchi with ease. The restaurant represents Spain with its summery gazpacho, a somewhat traditional preparation with heirloom tomatoes and diced diva cucumber for textural contrast. The fun twist: The bowl comes topped with blistered shishitos, letting the gazpacho flip-flop between dip and soup. This restaurant is known to change its menu frequently based on what’s in season, so it’s possible any given visit may involve a new variation on the dish — get it while you can.