Cold herb soup with basil and bergamot

Preparation:

1. Peel the potatoes and dice them, peel the garlic and onion and dice them too.
2. Pour half a litre of water into a saucepan, add the potatoes, garlic, onion and stock cube, a pinch of salt and pepper and boil for 20 minutes.
3. Blend the mixture in a food processor, blinder or bain-mix.
4. Leave to cool in the fridge for 2 or 3 hours.
5. Meanwhile, remove the stems from the parsley, chervil and watercress and wash in cold water.
6. Place on a clean cloth to dry.
7. When the soup is cold, add the herbs and blend again. It is very important to do this when the soup is cold in order to keep the beautiful green colour of the herbs!
8. You can add a few ice cubes before blending.
9. Add 3 drops of Basil flavouring and 3 drops of Bergamot flavouring.
10. Serve in a bowl.

Enjoy!