Delicious! I did doctor it up a bit though by combining several recipes from this site. I used fresh basil, used fresh tomatoes (boiled with onion, garlic, oregano) and used cream cheese instead of milk to make the soup creamier. The gorgonzola complimented the flavors wonderfully and my hubby who normally does not like gorgonzola loved this soup!

Reviewed On: Nov. 18, 2009

The only change I made to this was to use mexican "queso fresco" so that it wouldn't ooze out when cooking. The results were phenomenal. My family could not stop raving about them, including those that don't particularly like jalapenos. Some of them did turn out a bit spicy, but nothing that couldn't be handled.

Reviewed On: Aug. 13, 2009

I tried this out on our monthly Family Night and everyone loved it! I took the suggestions of others and baked the "crust" for 10 minutes or more, and once it had firmed up a bit, took it out of the oven and after it had cooled off (about 5 minutes) I brushed egg on top to create a barrier between the crust and the peaches. I put it back in the oven for another five minutes and took it out again and followed the rest of the recipe as indicated. Once it was done, I let it cool off and refrigerated it overnight with awesome results. The crust was tasty, not too sweet, and the combination of peaches with the cream cheese was a big hit. A bit time consuming but the results are worth it.

Reviewed On: Oct. 6, 2008