For a traditional gazpacho, look no further than Esplanade Avenue’s Spanish darling Lola’s(3312 Esplanade Ave., 504-488-6946;, where the classic combination of tomatoes, cucumbers, bell peppers and garlic is pureed and served drizzled with olive oil and garnished with finely diced vegetables. The restaurant also serves ajoblanco, the cold and creamy almond soup of Andalusia. The silky soup is served icy cold, thickened with bread and garnished with grapes. At Carrollton Market (8132 Hampson St., 504-252-9928; in Riverbend, chef Jason Goodenough steps up his gazpacho game by combining fresh, local tomatoes with lump crabmeat, watermelon and cilantro


by Helen Freund