Metallic taste in gazpacho
I made a pretty standard batch of gazpacho last night: tomatoes, cucumber, red onion, red bell pepper, water-soaked sourdough levain, sherry vinegar, olive oil, salt, and pepper. My partner, who admittedly has a really keen palate, tasted one bite and immediately reeled from the metallic taste. He's had all of the ingredients before separately, but somehow the blend just didn't work for him. I thought it tasted fine. Any thoughts on what caused that kind of taste for him and any ideas on how or if that taste can be adjusted?