Yellow- And Orange-Tomato Gazpacho

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Martha Stewart


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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

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