To make the mint oil, blanch the mint, then plunge into ice water, dry and crush with the olive oil.
Cut up the tomatoes and put into a bowl with the breadcrumbs (it’s best to do this the day before, so that the bread softens and soaks up all the flavour). Blend to make a thin paste and then add salt, pepper and olive oil. Strain through a chinois to remove any skin and seeds. Chill well.
Add a little mint oil before serving.
Recipes
Cold tomato soup
![Borges - Cold tomato soup - sopa de tomate fria](https://borges1896.com/app/uploads//2021/06/MI.WW-RECEPTA-20180502-ALTA-1024x683.jpg)
Ingredients
- 1 kg (35 oz) ripe tomatoes
- 500 ml (17 US fl oz) water
- 100 g (3.5 oz) breadcrumbs
- 100 ml (3 US fl oz) Borges olive oil
- Salt
- Pepper
- For the mint oil:
- A bunch of mint
- Borges Extra Virgin Olive oil
Step by step
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Step 1