You scream, I scream, we all scream for… gazpacho! That’s right, I’d argue the case for gazpacho in a smack down with ice cream for the title of quintessential summer refreshment. Since gazpacho lacks ice cream’s indulgent, custardy sweetness, it’s not as heavy. Plus it’s wildly more versatile, with the ability to skew sweet or savory, white or red, smooth or textured. Here are some cooling off gazpacho options for the summer.

New restaurants open seemingly every day in Chicago, but rarely do two long awaited juggernauts debut in the same week, potentially shifting the paradigm of chef-driven dining in their respective neighborhoods. The first is The Promontory, a sprawling multi-tiered Hyde Park endeavor from the folks behind Longman & Eagle and Dusek’s Board and Beer. Additionally, world-renowned Tony Mantuano breaks new ground with his first non-Italian venture at River Roast.

Summer is the season of the milkshake, the root beer float, and anything else fizzy, creamy, and quenching. 25 Degrees and Chuck’s: A Kerry Simon Kitchen are both doling out grown-up – spiked – cooling sweets this season, which do double-duty as intoxicating desserts and beverages.