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Yellow- and Orange-Tomato Gazpacho

Yellow and orange tomatoes, shredded on a box grater, give this gazpacho a sunny hue and slightly chunky texture. Chopped egg and serrano ham are two traditional garnishes.Grating the tomatoes by hand gives the gazpacho a chunky consistency that can't be achieved with a food processor.

  • servings: 4




  • 1 1/4 pounds ripe yellow tomatoes, stem ends trimmed
  • 1 1/4 pounds ripe orange tomatoes, stem ends trimmed
  • 1 four-inch piece English cucumber, peeled and seeded
  • 10 yellow grape tomatoes, quartered
  • 1 garlic clove, minced
  • 2 teaspoons red-wine vinegar
  • 1 1/2 teaspoons sherry vinegar
  • 1 1/2 teaspoons coarse salt
  • 5 tablespoons 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


  1. Step 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. Step 2

    Add grape tomatoes, garlic, vinegars, salt, and oil. Season with pepper. Whisk well to combine. Refrigerate gazpacho until chilled, at least 1 hour (or up to 1 day).

  3. Step 3

    Divide chilled gazpacho among 4 bowls. Top each with eggs and ham just before serving.

Martha Stewart Living, September 2009