Ingredients
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
Preparation
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.
