Put the washed tomatoes with stump and skin together with a handful of ice cubes in a blender (I do it with a Kitchen Aid blender) and puree everything. Then pass the mixture through a brisk lot, which is considerably less labor-intensive than forcing everything through a sieve. The skin remains behind.
Season the tomato mixture with sugar, salt, vinegar, pepper and a little cayenne pepper. Possibly add a little salt and sugar and let it steep in the refrigerator for a few hours.
To serve, put the soup in small cups, add a dollop of fresh goat cheese and sprinkle with a few strips of mint. Drizzle a little good olive oil over it and serve immediately ice cold.