Zesty Basil Gaspacho


3 cloves garlic, crushed
2 lbs (1 kg) fresh tomatoes or the equivalent in canned tomatoes
1 red pepper
2 cucumbers, peeled and seeded
3 Tbsp (45 mL) Maison Orphée Organic Red Wine vinegar
Sea salt and fresh ground pepper to taste
4 Tbsp (60 mL) Maison Orphée Basil Olive oil


½ tomato, finely diced
½ cucumber, finely diced
½ red pepper, finely diced
½ onion, finely diced
2 Tbsp (30 mL) chopped basil


In a blender, mix tomatoes, peppers, cucumbers, and garlic. With the motor running add enough cold water to come to a liquid consistence. Add the vinegar, the basil olive oil, salt and pepper. Chill in the refrigerator for two hours. When ready to serve, top each bowl with a little of the garnish.