3 syllables: Gaz, pa, cho. Stress on pa.
guh-SPAH-choh
/ɡəˈspɑtʃoʊ/
Gazpacho is pronounced guh-SPAH-choh (/ɡəˈspɑtʃoʊ/). It has three syllables (Gaz-pa-cho), with the stress on "pa". Gazpacho is a cold Spanish soup, typically made from blended tomatoes and vegetables. Used as a refreshing starter or palate cleanser, it is served chilled and can include peppers, cucumbers, onions, and olive oil. The term denotes both the dish and its characteristic chilled, refreshing flavor profile.
nounGazpacho is a cold Spanish soup, typically made from blended tomatoes and vegetables. Used as a refreshing starter or palate cleanser, it is served chilled and can include peppers, cucumbers, onions, and olive oil. The term denotes both the dish and its characteristic chilled, refreshing flavor profile.
"I ordered gazpacho as a light, summery starter at the Spanish restaurant."
"She spooned a spoonful of gazpacho and savored the bright tomato flavors."
"In the cooking class, we learned how to finely blend the vegetables into a silky gazpacho."
Pronounce it as gahz-PAH-cho. In IPA for US: /ɡæzˈpɑːtʃoʊ/, UK: /ɡæzˈpɒtʃəʊ/, AU: /ɡæzˈpɒtʃəʊ/. The main stress falls on the second syllable. Start with a soft g, then a clear /æ/ or /æz/ onset, then /ˈpɑː/ or /ˈpɒ/, and finish with /tʃoʊ/ or /təʊ/.
Common errors include misplacing stress (placing it on the first syllable) and mispronouncing the /z/ as a /z/ with an unclear vowel in the second syllable. Correct by emphasizing the /ˈpɑː/ or /ˈpɒ/ vowel and delivering a crisp /tʃoʊ/ or /təʊ/ at the end. Keep the /z/ as a voiced fricative and avoid adding an extra vowel between /z/ and /p/.
In US English, you’ll hear /ɡæzˈpɑːtʃoʊ/ with a broad /ɑː/ and a trailing /oʊ/. In UK English, /ɡæzˈpɒtʃəʊ/ features a shorter /ɒ/ and a non-rhotic /əʊ/ ending. Australian English mirrors US/UK patterns but may reduce the final vowel slightly and tilt vowels toward a centralized /ə/ before /ʊ or ʊ/. Overall, stress remains on syllable two; rhotics are less pronounced in non-US varieties, altering the perceived final vowel length.
It challenges English speakers with the Spanish /g/ before /a/, the strong /z/ followed by an aspirated /p/, and the /tʃ/ blend before a mid/back vowel. The sequence /zˈpæ/ or /zˈpɒ/ can cause a noisy cluster if you’re not careful. Focus on clean consonant boundaries: /ɡ/ + /æz/ + /ˈpɒtʃ/ + /oʊ/ or /əʊ/. Practice the /tʃ/ as a single unit rather than two separate sounds.
The key is the /z/ before /p/ cluster and the /tʃ/ follow-through, creating a rapid transition through a consonant cluster that isn’t common in many English words. Also, the final /oʊ/ or /əʊ/ endings require careful lip rounding and vowel length to avoid a clipped finish. Keeping steady tempo helps maintain the intended four-syllable rhythm.
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Gazpacho originates from the Spanish word gazpacho, whose roots trace to the Andalusian peninsula. The dish emerged in medieval Spain as a rustic puree of stale bread, olive oil, garlic, and vinegar, later evolving to incorporate tomatoes after the Columbian exchange. The current form — a tomato-based, blended soup served cold — became widespread in the 19th century, particularly in Andalusia, where chefs optimized texture with bread-crumb emulsions and fine blending. The word itself likely derives from a contraction or variant of galician-leonese linguistic layers, with early texts referring to gazpazo or gazpallar in regional dialects. First known printed references appear in Iberian cookbooks of the 18th to 19th centuries, but oral traditions likely circulated earlier. The term’s pronunciation and spelling stabilized as global interest in Spanish cuisine grew in the 20th century, cementing gazpacho as a quintessential emblem of refreshed, summer foods. The cultural footprint extends beyond food into culinary jargon, where gazpacho has become a generic label for cold, velvety tomato-based soups in many cuisines, while preserving its Spanish identity in the palate and name.
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Words that rhyme with "Gazpacho"
-sho sounds
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