Summary

Ingredients

• 1.2 kg tomato (s), very aromatic (preferably cocktail tomatoes)
• 1 teaspoon, heaped sugar
• 1 teaspoon, heaped salt
• 5 tablespoon balsamic vinegar
• 100 g cheese, mild oat cream cheese
• some stalks peppermint, (quite a strong variety)
• Cayenne pepper
• Olive oil, good
• pepper

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Instructions

1. 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.
2. 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.
3. 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.