Heat the olive oil in a large, preferably stainless-steel pan or flame proof casserole.
Add the onion and carrot and cook over a medium heat for 3-4 minutes until just softened,
Add the quartered tomatoes, chopped garlic and herbs. Reduce the heat and simmer, covered, for
Discard the bay leaf and press the soup through a sieve (strainer). Stir in the cream or yogurt
and season to taste. Cool, then chill in the refrigerator. Serve with a garnish of cream or