- 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
- Bowl
- Large frying pan
- 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.