• Peel, deseed and cut the cucumber into cubes
• Chop the onion in medium sized pieces
• Tear the lettuce up into smaller sized pieces
• Peel and deseed the tomato
• Finely chop the herbs

1. Boil the potato, peel and cool.

2. Blend all the ingredients, apart from the herbs, together to make the soup; for a finer texture pass it through a thin sieve.

3. Add the herbs, and season to taste. Set aside to cool for at least one hour in the fridge.

4. Blend together the tomato and  vinegar, and slowly pour in the oil.

5. Serve in a small shot glass for a finger food buffet or a bowl as an appetizer. Pouring the soup in first, and then adding the vinegrette.