Instructions: Put all soup ingredients in a large bowl and gently crush until juices are released. You can use a potato masher for this. Cover bowl and refrigerate overnight.

The next day, drape a large colander or sieve with four layers of cheesecloth, making sure to drape plenty of excess over the sides. Set colander inside a non-aluminum bowl or other container such as a stainless-steel stockpot that is large enough to hold all the liquid that will eventually drain through.

Pour soup ingredients into cheesecloth-lined colander.

Carefully pull up sides of cheesecloth to make a bag. Find a way to suspend the bag very securely above the larger collecting bowl. You may want to leave the colander in place if possible. The bag should not touch the juice once it filters into the larger bowl. Place the bowl with the bagged tomatoes in the refrigerator. The soup will need to drain this way in the refrigerator for at least 8 hours or overnight.

Remove collected juice from larger bowl. Adjust seasoning. Pour liquid into a tall, thin, clear container (such as a glass pitcher) and return it to refrigerator. The liquid will separate, with clear floating to the top. This is the part you will serve. Pink will settle to the bottom and be discarded. You will also discard the solids in the cheesecloth bag.

When ready to serve, carefully pour clear liquid off and serve cold immediately in chilled bowl or heat to a boil in a saucepan and pour into 4 heated bowls.

Top each bowl with 3-4 cherry tomatoes and 1/4 diced avocado. Sprinkle with fresh basil leaves and a few grinds of pepper. On top, sprinkle a few drops of olive oil, which will float and sparkle.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.