Yellow and Orange Tomato Gazpacho

By allie5jones

Ingredients

• 1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
• 1 1/4 pounds ripe orange tomatoes, stem ends trimmed
• 1 4-inch pice English cucumber, peeled and seeded
• 10 yellow grape tomatoes, quartered
• 1 garlic clove, minced
• 2 tsp. red-wine vinegar
• 1 1/2 tsp. sherry vinegar
• 1 1/2 tsp. coarse salt
• 5 T extra-virgin olive oil
• Freshly ground pepper
• 2 hard cooked eggs, coarsely chopped for garnish
• 2 ounces serrano ham, thinly sliced and chopped, for garnish

Details

Servings 4

Preparation

Step 1

1. Using the large holes of a box grater, grate yellow and orange tomatoes, starting on the trimmed side, into a large bowl; discard skins. Using the small holes of the box grater, grate cucumber into bowl with tomatoes.
2. Add grape tomatoes, garlic, vinegars, salt and oil. Season with pepper. Whish well to combine. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day).
3. Divide chilled gazpacho amoung 4 bowls. Top each with eggs and ham just before serving.