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Blueberry Hill gazpacho 8

The chilled gazpacho soup at Blueberry Hill has been a customer favorite since it was first introduced 40+ years ago. The blend of ripe tomatoes, cucumber, onion, spices and more delivers great flavors in every bite.

The cooks at Blueberry Hill don’t take the easy route of throwing all the ingredients in the food processor together to make this winning soup. They grate skin-on cucumbers, green peppers and red onion to add a chunky bite. Pureed fresh tomatoes blended with tomato juice amp up the tomato taste while finely minced garlic, Tabasco sauce and red wine vinegar deliver an unexpected snap. Extra virgin olive oil adds to the flavors and blends this cold soup.

“We’ve had gazpacho on the menu right from the start, in the 1970s,” owner Joe Edwards says. “The recipe was truly a group effort in the kitchen. We made tweaks and adjustments back then, but once we set it, the recipe never changed. It’s one of my favorites.

“I didn’t have any restaurant experience when we opened in 1972. I unboxed my collections and put them in the space, programmed the jukebox with my music and hoped people would come,” he says. People flocked to the now-iconic restaurant in the Delmar Loop.

When the bar opened, food service was limited to hot dogs, peanuts and beer nuts. In 1974, Edwards opened a tiny kitchen with a limited menu featuring their now-famous burgers as well as foods the burgeoning plant-eating population enjoyed.

“We’ve always had vegan and vegetarian options on the menu. The (vegan) red beans and rice is one of the more popular items, as is the gazpacho,” Edwards says.

“Our salads are also popular. We make all nine of our dressings in house. That may sound like too many — but as soon as we take a dressing off the menu, someone says ‘That was my favorite’ and it’s back on,” he says.

The selection includes the classic Mayfair Hotel dressing with its notes of anchovies, garlic, celery and lemon in a creamy mayonnaise base. It’s nearly as popular now as it was in 1904 at the St. Louis World’s Fair Exposition, but the kitchen at Blueberry Hill doesn’t simply rely on old standards.

The staff responds to customers’ requests and changing food trends with alacrity. They developed a flavorful, fat-free red French as well as a creamy, thick lower-calorie Spicy Yogurt dressing with pops of dill, cumin and cayenne, a recipe we featured in 2014. The restaurant now serves the vegan Impossible burger alongside their top-quality beef burgers.

The restaurant, game rooms, performance spaces and bar give off a vibe that’s both comfortable and energizing. Edwards and his staff offer genuine hospitality in a creative, stimulating environment filled with amazing displays of the Americana, art, kitsch, oddments and curiosities of Edwards’ eclectic collections.


Blueberry Hill

6504 Delmar Boulevard

314-727-4444; blueberryhill.com

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.


See recipes from the top restaurants in St. Louis

To request a recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com


See recipes from the top restaurants in St. Louis

To request recipe • Would you like to request a recipe from a restaurant that is still open in the St. Louis area? Send your request along with your full name and the city you live in to reciperequest@post-dispatch.com.