Spanish · soup

Gazpacho

Name: Gazpacho
Prep time: 5 min
Total time: 3 h 5 min
Cuisine: Spanish
Ingredients: 2 1/4 lbs ripe tomatoes, peeled and coarsely chopped; 1 medium cucumber, peeled, seeded and coarsely chopped; 2 None red peppers, seeded and coarsely chopped; 1 None green pepper, seeded and coarsely chopped; 1 None red onion, coarsely chopped; 2 cloves garlic, coarsely chopped; 1 2/3 cups canned tomato juice; 2 tbsp red wine vinegar; 1 tbsp olive oil; 2 tsp Tabasco sauce; 1 None avocado, pitted, peeled and finely chopped; 1 None yellow pepper, seeded and finely chopped; 1/4 cup finely chopped fresh cilantro

Gazpacho reads sourness 4.5, richness 4.4 and sweetness 3.6 on Palate's 0–10 flavor X-ray — a Spanish soup, about 3 hr 5 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

Umami & Savory — 3.3 / 10
Sweet & Fruity — 4.6 / 10
Sour & Bright — 5.0 / 10
Bitter & Earthy — 1.3 / 10
Rich & Fat — 4.7 / 10
Aromatic & Spice — 4.2 / 10

The measured notes (of 18)

Sourness 4.5 · Richness 4.4 · Sweetness 3.6 · Heat 3.5 · Allium 3.5 · Herbaceous 3.3 · Fruity 3.2 · Umami 2.9 · Salinity 2.3 · Citrus 1.8 · Funk & Ferment 1.7 · Earthy 1.1 · Floral 1.0 · Bitterness 0.9 · Nutty 0.8 · Warm Spice 0.7

What's in it (13)

2 1/4 lbs ripe tomatoes, peeled and coarsely chopped
1 medium cucumber, peeled, seeded and coarsely chopped
2 None red peppers, seeded and coarsely chopped
1 None green pepper, seeded and coarsely chopped
1 None red onion, coarsely chopped
2 cloves garlic, coarsely chopped
1 2/3 cups canned tomato juice
2 tbsp red wine vinegar
1 tbsp olive oil
2 tsp Tabasco sauce
1 None avocado, pitted, peeled and finely chopped
1 None yellow pepper, seeded and finely chopped
1/4 cup finely chopped fresh cilantro

Time & effort: about 3 hr 5 min (5 min active) · effort: medium

Nutrition (per 100 g, engine-estimated): 27.4 kcal, 1 g protein, 0.8 g fat, 4.6 g carbs

Dietary: Vegan — engine-derived; double-check anything allergy-critical.

How it's cooked (2 steps)

Blend or process tomato, cucumber, peppers, onion, garlic, tomato juice, vinegar, oil and Tabasco sauce, in batches, until smooth. Pour into large bowl. Cover; refrigerate 3 hours.
Stir soup; season to taste. Pour soup into serving bowls; top with avocado, yellow pepper and cilantro. Serve gazpacho sprinkled with additional Tabasco sauce, if desired.

Dishes with a similar flavor shape

Salmorejo Cordobés — Spanish
Zucchini and Corn Enchiladas Verdes — Mexican
Koshari — Egyptian
Salsa Criolla — Argentine
Roasted Poblano and Cheese Enchiladas — Mexican

Keep reading: what sourness, richness, sweetness mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.