The Other Soup


Fall temperatures bring colorful leaves, sweater weather, and warm comfort foods to the valley. However, in light of recent weather patterns, it would appear we aren’t quite ready to put our feet up by a fire and slurp on tomato, chicken noodle, or even cheesy broccoli soup. So how about a compromise, with a chilled variety of soup? We’re talking gazpacho.gazpacho

For the unfamiliar, gazpacho originates from Spain. Traditionally, this soup consists of raw vegetables and is served cold. During hot summer, or September, days, it is a refreshing dish. Gazpacho most commonly contains chopped tomatoes, cucumbers, onions, garlic, oil, and vinegar. For your first foray into new soup territory, try the classic gazpacho on the dining room menu at Copper Bar, on the West Bank. Also on the West Bank, Teton Pines serves up a traditional gazpacho with garden vegetables, and topped with sour cream and croutons.

Snake River Grill’s take on gazpacho is a green cucumber gazpacho. The soup features chile crab, avocado, and is topped with dill croutons. Amangani’s watermelon gazpacho takes on a lighter shade of red than the traditional hue. The flavors in this gazpacho are heightened with mango mint relish, feta, and pickled jicama.amangani gazpacho

The final feature in our soup sweep is a gazpacho that is more of an accompaniment than the main event. The Kitchen’s Hamachi crudo is served atop what they call a Japanese gazpacho “salsa.” The raw vegetable flavors meld nicely with the dish’s yellowtail.the kitchen gazpacho

As the lakes and rivers start to cool, cool off instead with a dive into the fresh flavors of gazpacho.


About Author

Raised in the land of casseroles and deep fried cheese curds, Sam Simma left rural Wisconsin for the mountains of Wyoming in summer 2012. Her appetite for adventure is the only thing that rivals her passion for food. She has always used writing to document and critique her travel and dining experiences. Her warmest memories among family and friends have been associated with the food that was at the center of the occasion. From staging cooking shows with siblings to perfecting turtle brownies with her dad, today Sam enjoys connecting people over food by hosting cookie decorating parties, wine pairing nights, and Midwest-inspired potlucks. A dessert fanatic, she has come to impress friends and family with key lime pies, Oreo bon bons, and Snickers ice cream cakes that are far simpler than they could ever imagine. Shhh! Don’t tell.

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