For the gazpacho, place the tomatoes, tomato purée, coriander seeds, orange zest and juice, sugar and garlic into a food processor and blend until smooth.
Press through a sieve into a bowl and chill until required.
For the Manchego toast, drizzle the cut sides of the baguette with olive oil and place cut-side down in a hot griddle pan until lightly toasted.
Spread the toasted baguette with the sliced cheese.
To serve, pour the soup into a bowl and serve with the Manchego toast.
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