Anonymous wrote:Update: I added a hot pepper, more salt, some good, thick balsamic (no sherry vinegar here) and let it rest overnight. It's amazing. Thank you all.

Today, watermelon & tomato gazpacho. Wish me luck.

So great to hear! I’m an earlier PP and I should have also mentioned the resting time. It always tastes blah right after being mixed. That overnight sit probably helped you out too!

Anonymous wrote:

Anonymous wrote:Rice wine vinegar is more sweet than flavorful. Sherry, the traditional Spanish vinegar, has a distinct flavor.

Add a green pepper. It's the only time I ever cook with a green pepper and it does give that kick.

Nothing wrong with adding more salt. Gazpacho is cold which means more salt than usual as the chilled temperate dilutes flavor.

What kind of green pepper?

Your basic green pepper.

Usually when food is bland the problem is the seasoning. You didn't add enough salt.

Jose Andres’s recipe always turns out well for me: https://parade.com/688267/parade/jose-andres-favorite-gazpacho-recipe/

Anonymous wrote:Rice wine vinegar is more sweet than flavorful. Sherry, the traditional Spanish vinegar, has a distinct flavor.

Add a green pepper. It's the only time I ever cook with a green pepper and it does give that kick.

Nothing wrong with adding more salt. Gazpacho is cold which means more salt than usual as the chilled temperate dilutes flavor.

What kind of green pepper?

Update: I added a hot pepper, more salt, some good, thick balsamic (no sherry vinegar here) and let it rest overnight. It's amazing. Thank you all.

Today, watermelon & tomato gazpacho. Wish me luck.

sherry wine vinegar

smoked paprika

I agree with some PPs about salt. You need to add more than you think you need, tasting as you go.

Also, I use red wine vinegar, a bit of stale bread, a good amount of olive oil, and some smoked paprika. A Vitamix makes short work of this, and the resulting soup has an almost creamy texture. It’s sublime!

Rice wine vinegar is more sweet than flavorful. Sherry, the traditional Spanish vinegar, has a distinct flavor.

Add a green pepper. It's the only time I ever cook with a green pepper and it does give that kick.

Nothing wrong with adding more salt. Gazpacho is cold which means more salt than usual as the chilled temperate dilutes flavor.

Salt and pepper?

As others have said, a fairly strong vinegar is key. Sherry is classic; I usually use a good red wine vinegar if I don't have it.

To the bread-haters: my technique is to soften the bread in oil and vinegar for about ten minutes while prepping the veggies. Contrary to a PP, yes the bread soaks up the flavors and that's a good thing, because it then imparts oil-and-vinegar goodness to the whole mixture once blended. I use a good-quality bread with some substance of its own, old baquette if one is handy.

The bread done sucked up your flavor.

A pinch of cayenne. A shallot. Red wine vinegar. Skip the bread.

Sugar. You’ll be surprised. Roma tomato’s are probably sweeter than what you used.

Just keep adding small amounts of salt until it tastes better. Salt brings out flavor.

And you need some spice.