We all insist on chilling our melon gazpacho overnight, when it’s what sits in the last two centimetres under the rind that quietly turns the whole bowl bitter
Most cooks blame the fridge for bitter gazpacho, but the real culprit hides in a thin layer of flesh just under the melon’s rind. The overnight chill actually helps suppress bitterness—the damage happens at the cutting board, not in the refrigerator.