Best Gazpacho

136 Ninth Ave., at W. 19th St., Chelsea; SalinasNYC.com, (212) 776-1990

Being Spanish is not a requirement for making a divine bowl of gazpacho, but it certainly helps, as exemplified by Luis Bollo, a native of San Sebastian, Spain. The executive chef at Spanish restaurant Salinas takes the memories of his mother’s gazpacho and creates a cold soup that is so refreshing it’s downright magical. For the gazpacho Andaluz ($10), Bollo serves chopped cucumbers, red and yellow peppers, onions, crispy croutons and cherry tomatoes in a bowl with shards of frozen tomato juice, which were used to chill the soup before refrigerators were a household item. He then pours an emulsified tomato-based broth in the bowl to create a liquid salad that is velvety and rich yet light. The cucumber gazpacho ($9), served in the same fashion, features garbanzo beans and green heirloom tomatoes, and practically evaporates in your mouth. So while Bollo swears he is not a “purist,” his gazpacho certainly is pure goodness.

LIC Market 21-52 44th Drive, Long Island City; LICMarket.com, (718) 361-0013

The gazpacho at LIC Market is the best summertime food deal in New York. Go ahead, point out another beautifully decorated restaurant that plays great music where you can order a perfectly textured bowl of gazpacho for only $5. It’s not fancy, but the chilled tomato broth, which is not too pureed, contains a surprising amount of flavors. A touch of onion and garlic combines with a dash of sherry vinegar, a squirt of sriracha and a splash of virgin olive oil to provide a cold soup that is bright and sweet without being too acidic. Plus, LIC Market is near four subway lines, making it easy to reach.

DAVID BURKE KITCHEN 23 Grand St., SoHo; DavidBurkeKitchen.com, (212) 201-9119

The crab and tomato gazpacho ($14 at lunch, $16 at dinner) at David Burke Kitchen in the James hotel continues in Burke’s inventive culinary style. To make the broth, chef Chris Shea dices heirloom tomatoes, watermelon, red onions, cucumbers, red peppers, garlic, basil and jalapeños, and throws them in a bowl with cumin, coriander, smoked paprika, sourdough bread, sherry vinegar and a touch of mayo to marinate for two days. He then pulverizes the broth and pours it table-side over a crab parfait with lime creme fraiche. This cold soup is like nothing you have ever tasted.