New World Gazpacho

Lauren Jackson

While the influence of Spanish explorers was felt as far north as Oregon and even Alaska, in Washington, the impact of Spanish cuisine is of a more recent vintage and is evidenced in the menu of Pintxo by Valdemar, which features traditional Spanish tapas made from both local ingredients and foods imported from across the Atlantic. Valdemar, a fifth-generation Spanish winemaking dynasty, opened the first internationally owned winery in Washington in 2019; the restaurant followed in 2023.

Among the menu highlights is the Corn Gazpacho, which reimagines the Spanish classic. It’s made with fresh and local sweet corn and infused with jalapeño, coconut milk, cucumber and saffron. The chilled soup is finished with crushed Marcona almonds, seasonal flowers, ground cherries and Hawaiian black salt. “It is a perfect example of using local produce to create a Spanish-style soup that speaks to our community,” says Lauren Jackson, executive chef. “Diners are surprised by the bold flavors of a creamy vegan soup. Finishing notes of saffron give the dish an exotic flavor. We usually include two spoons, as guests often want to share it with their dining partners.”

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