Cold tomato soup
* 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
For the mint oil:
* A bunch of mint
* Borges Extra Virgin Olive oil
Step by StepTo 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.
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