There are few dishes that define summer more perfectly than gazpacho, a dish traditionally comprised of uncooked tomato, cucumber, onion, and olive oil, served on the hottest days of summer on the Iberian Peninsula. Not only do peak-ripe tomatoes elevate a classic gazpacho rojo from tasty to transcendent, but a cold bowl of gazpacho strikes a deeper chord on a sweltering summer day. Note that this inherently seasonal dish isn’t on most menus for very long, and gazpachos on offer will often vary as ingredients come in and out of peak seasonality. Find summer joy in a bowl of one of the Portland gazpachos below.Read More
Exceptional Portland Restaurants Where You Can Sip Cold, Refreshing Gazpacho
Ripe tomato season and peak summer temperatures make for prime gazpacho conditions
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 is typically be a regular soup special once local tomatoes are in season — one recent offering involved a watermelon-tomato gazpacho with fresh mint. Bethany’s takes particular care in its Northwest wine list; consider a Willamette Valley glass pour as a pairing.
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Seasons & Regions Seafood Grill
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.
Nob Hill’s Caffe Mingo is revered for its pasta, but on a hot day a bowl of starch may not be for everyone. Instead, opt for the restaurant’s take on the Spanish standard: The restaurant’s chilled watermelon and tomato gazpacho arrives topped with Oregon blueberries and micro greens. Mingo boasts a terrific, largely Italian wine by the glass list — don’t hesitate to ask your server for a pairing recommendation.
A hidden gem in Northwest Portland, under the shadow of the Fremont bridge, Emerald Line offers tasty, balanced Mediterranean-inspired lunch and dinner to in-the-know locals. Emerald Line’s summer gazpacho is packed with flavor and texture, with roughly chopped sweet peppers, red onion, and fennel harmonizing with sweet ripe tomatoes. Go with the classic Spanish pairing of a gin and tonic, or try the Emerald Line’s refreshing house cocktail, the Vexil — gin, Campari, Lillet, lemon, and hibiscus.
Downtown’s Higgins has been serving dinners spotlighting local produce to art museum visitors, business travelers, and concert-goers for nearly 30 years. While the farm-to-table model is no longer rare in Portland, the commitment to regional, in-season ingredients never goes out of style. This summer, Higgins is pairing tomato gazpacho with Albacore tuna confit, salpicon of summer vegetables and garlic croutons, making it one of the heartier gazpachos in town — a potential entrée on its own, or supplement to another lighter dish. It has also been used as an accompaniment to dishes like seared albacore.
Can Font - Spanish Restaurant & Tapas
Perhaps no Portland restaurant has as curious an origin story. The Pearl’s Can Font was launched in 2017 by local realtor Vladimir Zaharchook and Barcelona chef Josep Vidal, head chef at a namesake restaurant in the hills overlooking the ciutat comtal. The Catalonian original is now closed, but its Portland-based sister lives on, serving a high-end hybrid Catalonian and Pacific Northwestern cuisine — including fried smelt, salmon paella, and a traditional tomato gazpacho topped with microgreens. Dine in the modern, Gaudi-adorned dining room or outside in limited sidewalk patio seating.
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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.
With the bittersweet closure of Grain & Gristle, Interurban may be Portland’s last great gastropub standing. With casual vibes, earnest rustic decor, excellent cocktails and beer, and seasonal, largely locally sourced food that punches well above “bar food” weight, Interurban is an any-night-of-the-week spot equally suited to a casual beer or a special night out. When summer rolls around, Interurban adds a pureed tomato gazpacho to its apps section, a refreshing accompaniment to a summer cocktail or a warmup to a smoked trout BLT or vegan smash burger main course.
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 seasonal Pacific Northwestern produce. The latest as of this writing is chef Katie Roe’s sungold tomato and watermelon gazpacho, topped with basil, mint, feta, basil chiffonade, and Calabrian chile.
Once more narrowly Portuguese, Petisco today embraces a wider 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 the Broadway restaurant’s 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 light meal in itself alongside a glass of sangria on a toastier summer evening.
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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 owner Jane Smith’s 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.
Often, as an amuse bouche for arriving diners, Basque standout Urdaneta offers a salmorejo, an Andalusian cousin of gazpacho with the bread blended into the soup, producing a thicker, more easily spoonable consistency. On the menu, Chef Javier Canteras offers a creamy almond gazpacho topped with both slow roasted and picked grapes, black garlic oil, and espelette pepper. It’s worth it to double down on both, if possible.
This 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.
Best known as a seafood destination — featuring one of the Northwest’s very best cioppinos — Cabezon awakens diners’ summertime palates with a fresh gazpacho made with Hermiston watermelon, a terrific opening act for entrees like the mesquite grilled lamb loin with vegetables and ricotta dumplings, pan-roasted grouper with jicama slaw and tomatillo salsa, or the iconic cioppino, packed with local sea proteins like Dungeness crab and mussels. Dine inside with hypnotic glass-blown hanging jellyfish or on the sunny patio — though at just a block away from busy northeast Sandy, outdoor dining may be loud during rush hour.