Not a big fan of the sherry vinegar in gazpacho, but I do like it in salad dressings. A very little good red wine vinegar does it for me.
Otherwise I would say their recipe and mine are pretty similar except for the zippy pepper, and tomato paste or sugar.
If you think of the four tastes, in any dish you want to balance sharp, sweet, salt and bitter.
So I like the extra zip.
And I find the tomato paste adds a little depth of tomato and sweetness to the dish, without overpowering if used in moderation.
I got this trick from making salsa, since the ingredients are pretty similar and tomato paste is a useful adjunct to thicken tomato based salsas.