Tomato-peach gazpacho

Instructions

• Slice peaches in half and discard pits. Core and seed jalapeño, then coarsely chop. Cut tomatoes into large chunks. Place peaches and jalapeño in bowl of a food processor. Whirl until fruit is puréed. Pour in 1/2 cup (125 mL) juice. Whirl until mixture is smooth. Add tomatoes and coriander. Pulse until tomatoes are chopped and soup is as thick as you like.

• If soup is too thick, whirl in remaining 1/4 cup (50 mL) juice. Stir in 1 tablespoon (15 mL) lime juice, salt and pepper. Taste, then add more lime juice, if needed. Cover and refrigerate until cold, at least 3 hours or overnight. Soup will keep well at least 1 day. If you're in a hurry, place in freezer to quickly chill and check often.

• Meanwhile, to make toasts, slice 10 rounds, about n inch (1 cm) thick, from baguette. Slice cheese into 10 pieces about 1/4 inch (0.5 cm) thick. In a small bowl, stir olive oil with garlic and set aside for baguette. Just before serving, lightly oil grill and heat barbecue to medium-high. Lightly brush both sides of baguette slices with garlic oil. Place on barbecue and grill, uncovered, until bottom is lightly toasted, 1 to 2 minutes. Turn baguette slices and immediately top each with a piece of cheese. Continue grilling just until cheese starts to melt, 30 to 60 seconds. Ladle soup into chilled bowls or large martini glasses. Serve immediately with 1 or 2 Cambozola toasts.