June 19, 2017 / Leave a Comment
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
1 garlic clove, minced
2 teaspoons red-wine vinegar
1 1/2 teaspoons sherry vinegar
1 1/2 teaspoons Celtic sea salt
5 tablespoons grapeseed oil
Freshly ground pepper
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 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).