Peach & Tomato Gazpacho

Put the garlic cloves in the food processor and blitz until finely chopped. Add the shallot and pulse until finely chopped. Add tomatoes, peaches, basil, olive oil, vinegar, salt and pepper. Pulse until everything is blended and you achieve your preferred chunkiness or smoothness. Taste and adjust amount of olive oil, vinegar, salt and pepper. Put in a stainless steel or glass bowl, cover and refrigerate until well chilled. Best if made one day in advance.

When ready to serve, heat the broiler to 400ºF. Toast the baguette slices on one side, flip and toast on the other side. Remove from the oven turn on the broiler. Spread toasted baguette slices with goat cheese. Put cheese covered baguettes under the broiler and toast until cheese is brown and bubbly, 1–2 minutes.

Serve gazpacho in individual bowls topped with a goat cheese crouton, a drizzle of olive oil and a few ribbons of basil chiffonade.