Cold tomato soup with avocado and yogurt

Serves 4

9 large, vine ripe tomatoes
1 avocado
16 fresh basil leaves
1 tsp fresh ginger peeled and finely chopped
250g vegetable broth
2 cloves garlic pressed or mashed
300g strained yogurt
3 tbsp olive oil
1 tbsp balsamic cream
1 tsp sugar
Coarse salt
Freshly ground pepper

In a saucepan, heat 250 ml water and dissolve completely 1 cube vegetable broth to make sure you obtain a broth that is strong in flavor. Remove from heat and allow the broth to cool.
Peel the tomatoes and halve. Transfer in a large mixer bowl.
Add the garlic, basil leaves, and olive oil to the bowl. Beat or pulse, gradually adding broth and sugar until all ingredients have been thoroughly pureed.
Add the avocado and season to taste with salt and freshly ground pepper. Stir all ingredients together and your tomato soup is ready.
Transfer tomato soup in a bowl. Refrigerate for 2-3 ώρες until thoroughly chilled. In a bowl, mix together the strained yogurt, 3 tbsp olive oil, 1 tbsp balsamic cream, a pinch of salt, freshly ground pepper, and 6-7 chopped basil leaves.
Serve the soup in individual bowls, with 2 tbsp of the yogurt sauce heaped on top. Drizzle with a bit of extra virgin olive oil and garnish with a few whole basil leaves.
Note:
The chicken broth you used is probably sufficiently salty. Do not season your tomato soup with salt before tasting it.