Name: Red Crab Gazpacho with Avocado Chutney
Ingredients: 1 avocado, peeled and chopped; 2 Tbsp minced red onion; 1 ½ tsp chopped fresh cilantro; ½ tsp chile sauce; 2 tsp freshly squeezed lemon juice; ½ tsp sea salt; ¾ Pound fresh crab meat; 4 large beefsteak tomatoes, seeed and chopped; 2 ears sweet corn, kernels cut from cob.; 1 avocado; 1/3 Cups chopped fresh cilantro; 3 cloves garlic, chopped; ¼ Cup sweet vidallia onions, chopped; 3 Tbsp extra virgin olive oil; 1 Cup vegetable broth; 2 Tbsp fish sauce; 1 tsp chile sauce; Juice from two limes; ¾ sea salt

Why it works: Avocado and tomato are a kitchen classic. They rank in the top 2% of all ingredient pairs, and cooks put them together in 1,385 recipes. Both carry decanal, which smells soap, orange peel. The science ↓

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

Avocado + tomatotop 2% of all pairs

Smell alikemoderate

Cooked together1,385 recipes

Shared aroma: decanal (soap, orange peel).
Avocado + oniontop 5% of all pairs

Smell alikestrong

Cooked together1,653 recipes

Shared aroma: decanal (soap, orange peel).
Avocado + corntop 6% of all pairs

Smell alikestrong

Cooked together444 recipes

Shared aroma: estragole (anise, licorice).
Tomato + corntop 6% of all pairs

Smell alikestrong

Cooked together2,099 recipes

Shared aroma: 2-nonenal (fatty, green).
Crab + meattop 8% of all pairs

Smell alikemoderate

Cooked together448 recipes

Shared aroma: 2,3,5-trimethylpyrazine (cocoa, roasted).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Avocado: Adds fat and a creamy texture to the chutney.
Crab meat: Provides the main protein and its delicate, sweet flavor.
Beefsteak tomatoes: Form the body and moisture of the gazpacho and add acidity.
Extra virgin olive oil: Adds fat that carries flavor through the stir-fried aromatics.
Garlic: Adds pungent aroma that mellows when gently cooked in oil.
Vegetable broth: Supplies the liquid that gives the gazpacho its soupy body.

The step that matters

Stir-fry the garlic and onions for 2 minutes at medium heat. Garlic burns quickly and turns bitter when overcooked, while onions need enough heat to soften and sweeten. Watching the pan keeps the aromatics mellow rather than harsh in the chilled soup.

Swap the lemon

How well each one fits the dish's main ingredients (avocado, onion, sauce, crab, meat, tomato, corn):

Limefits better
Coconutfits better
Cherryfits about as well
Lemonthe original

Fit is the average pairing score against avocado, onion, sauce, crab, meat, tomato, corn. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

Ingredient	Portion assumed	kcal
Avocado	1 medium (150g)	240
Olive Oil	1 tbsp (14g)	119
Crab	100g cooked	97
Corn	1/2 cup kernels (82g)	77
Red Onion	1 medium (110g)	44
Onion	1 medium (110g)	44
Tomato	1 medium (123g)	22
Lemon	juice of 1 lemon (48ml)	12
Lime	juice of 1 lime (44ml)	11
Soy Sauce	1 tbsp (15ml)	9
Garlic	1 clove (3g)	4
Cilantro	1 tbsp chopped fresh (1g)	1
Salt	1 tsp (6g)	0
Sauce	not in our table	0
Meat	not in our table	0

Red Crab Gazpacho with Avocado Chutney