Tomato season is at its peak, so At Play surveyed three gazpachos. The chilled soup from Spain draws its inspiration from the Andalusian region, where it’s typically made with tomato, garlic and cucumber.
BEST BET
THE PLACE: CAFE BA-BA-REEBA!
2024 N. Halsted St.
773-935-5000
THE STATS: $2.95 for a cup
THE COMMENTS: The soup: Diced bell peppers and cucumbers top this salmon-colored rendition, made full bodied and somewhat thick thanks to pureed bread. Our take: Zesty and bold, unapologetic on the garlic with a touch of cucumber tang and jalapeno bite.
THE PLACE: TAPAS BARCELONA
1615 Chicago Ave., Evanston
847-866-9900
THE STATS: $3.95 for a bowl
THE COMMENTS: The soup: Deep red in color and unmistakably tomato, it’s topped with crispy croutons and chives. Our take: It’s sweetened wonderfully with cantaloupe, then nudges you with garlic and a splash of sherry.
THE PLACE: ARCO de CUCHILLEROS
3445 N. Halsted St.
773-296-6046
THE STATS: $3.50 for a cup
THE COMMENTS: The soup: A brothy cuppa with whole chunks of tomatoes and green peppers, plus cumin and red wine vinegar–all just right for bread dippin’. Our take: Full bodied, slightly oversalted, but balanced out with the refreshing zing of cucumbers.
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kpang@tribune.com
