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
Source: Martha Stewart Living, September 2009
- 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
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.
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).
Divide chilled gazpacho among 4 bowls. Top each with eggs and ham just before serving.