In the work bowl of a food processor, combine tomatoes, onion, cucumber, red bell pepper, yellow bell pepper, and garlic; process to desired consistency. Stir in cilantro, olive oil, lemon juice, vinegar, salt, and pepper. Cover and refrigerate for up to 3 days. Garnish servings with cherry tomatoes and edible flowers, if desired.
Recipe by Victoria at https://victoriamag.com/heirloom-tomato-gazpacho-recipe/