Ice-cold tomato soup with goat's cheese dumplings

Ingredients for 4 servings:

• 1.2 kg tomatoes, very aromatic (preferably cocktail tomatoes)
• 1 tsp, heaped sugar
• 1 tsp, heaped salt
• 5 tbsp Balsamic vinegar Bianco
• 100 g cheese, mild goat’s cheese
• some stalks of peppermint (a strong variety is fine)
• Cayenne pepper
• Olive oil, good
• pepper

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

rounded off with mint flavor

Place the washed tomatoes, stems and skins, into a blender (I use a Kitchen Aid blender) along with a handful of ice cubes and puree everything. Then pass the mixture through a food mill; this is considerably less labor-intensive than pushing everything through a sieve. The skins remain. Season the tomato mixture with sugar, salt, vinegar, pepper, and a little cayenne pepper. Add a little more salt and sugar, if desired, and let it sit in the refrigerator for a few hours. To serve, ladle the soup into small cups, add a dollop of goat’s cheese to each one, and sprinkle with a few strips of mint. Drizzle with a little good olive oil and serve immediately, ice cold.