Quick Gazpacho with Cheese & Tomato Toasties | Abel & Cole
Quick Gazpacho with Cheese & Tomato Toasties
Clock Image
Prer: 25 mins
Cook 8-10 mins
Does what it says on the gazpacho. Cold soup with a hot sandwich is about as topsy turvy as it gets here in Recipe Box Land. You’ll have lots of fun with this one.
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847 kcal
(per portion)
Ingredients you'll need
Recipe Ingredients Image
  • A 400g punnet of cherry tomatoes
  • ½ cucumber
  • 1 red pepper
  • 2 shallots
  • 1 garlic clove
  • A handful of marjoram, leaves only
  • 2 tbsp red wine vinegar
  • 1 lettuce
  • 4 white tortillas
  • A 100g chunk of cheddar
From your kitchen
  • 3 tbsp olive oil
  • Sea salt and freshly ground pepper
You'll need
  • Blender or food processor
  • Ice cubes
  • Kitchen paper
  • Bowl
  • Large frying pan
Step by step this way
  • 1.

    Put 8 tomatoes to one side. Chuck the rest of them in a blender or processor. Slice a quarter off the cucumber and put that aside too. Roughly chop the rest of the cucumber. Add to the blender.

  • 2.

    Halve the pepper. Scoop out the seeds and the stem. Slice a finger length chunk off to put aside. Chop the rest. Add to the blender. Peel and slice the shallots and garlic.

  • 3.

    Add the leaves from 2-3 stems of marjoram to the vegetables with 2 tbsp olive oil. Pour in 1 tbsp of the red wine vinegar. Season with salt and pepper. Add 4 ice cubes. Blitz till smooth.

  • 4.

    Pour the soup into bowls. Pop them in the fridge to chill. Tear the leaves off the lettuce. Rinse and dry them. Pop in a bowl. Whisk the remaining vinegar with 1 tbsp olive oil and some seasoning. Use to dress the lettuce.

  • 5.

    Dice 4 of the tomatoes. Scoop the seeds out the cucumber and dice it, along with the pepper. Put them all in a bowl.

  • 6.

    Grate the cheddar. Slice the remaining tomatoes. Sprinkle the cheddar and tomatoes over two of the tortillas. Top with a few marjoram leaves.

  • 7.

    Season the tomatoes, cheese and marjoram. Top with another tortilla each. Warm a frying pan over medium heat. Slide one of the tortilla sandwiches into the pan. Fry for 2 mins till it’s golden.

  • 8.

    Flip the toastie. Fry for another 2 mins. Slide out of the pan and repeat with the second toastie. Top the gazpacho with the diced veg and a few more marjoram leaves. Serve with the toasties and lettuce.

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