- 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
- 3 tbsp olive oil
- Sea salt and freshly ground pepper
- Blender or food processor
- Ice cubes
- Kitchen paper
- Large frying pan
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.
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.
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.
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.
Dice 4 of the tomatoes. Scoop the seeds out the cucumber and dice it, along with the pepper. Put them all in a bowl.
Grate the cheddar. Slice the remaining tomatoes. Sprinkle the cheddar and tomatoes over two of the tortillas. Top with a few marjoram leaves.
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.
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.