Gazpacho (cold tomato soup) with herb oil and potato cream

Wash tomatoes, cut in four and remove seeds. put the sieve into a bowl and, in each case, stir the portion of tomato with spatula through the sieve or peel the tomatoes into the food processor and rub through the sieve. Spread out two cloves of garlic, vinegar and 2 tbsp oil. Season with salt and pepper. Covered in refrigerator, let it cool for 2-3 hours. Potato boil for 20 minutes, let it cool and peel. Potato to crumble, rub through sieve. Squeeze 1 clove of garlic on top. Add cream, 4 tbsp olive oil and milk to create a thin cream. Cut chives, parsley and coriander. Reheating herbs in high bowl or mixing bowl of food processor. Grind 300 ml of oil through the herbs and then turn into a smooth mixture in the kitchen machine or blender. Season with salt and pepper. Cut part of garnish (see after-feed) with herb oil. Reduce soup in terrine and potato cream in a trickle of spoon, so that beautiful circular pattern arises. Replace the garnish for soup in bowls and put it on the table next to the terrine.

Choose for garnish for example: "cherry tomatoes, cut in four and seasoned with herb oil" in olive oil fried diced bread (or croutons) "pieces of mozzarella cheese, scooped with herb oil and extra basil" diced raw paprika, made with olive oil, pepper and salt "cubes (snack) cucumber, made with pinch of sugar, salt, pepper and chopped coriander "fresh red pesto (100g bowl)" fresh tapenade of black or green olives (100g bowl) "Dutch shrimps scooped with herb oil" poached chicken breast, cut into cubes and scooped with herbal oil.