Chilled Tomato Soup

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3 tablespoons pure olive oil

1 onion, diced

1 carrot, diced

2 garlic cloves, minced

3 large ripe tomatoes (preferably heirloom), quartered

4 cups water

1 tablespoon Champagne vinegar

1 bay leaf

3 teaspoons salt

Pepper to taste

Topping (optional)

1/2 cup slivered basil leaves

3/4 cup creme fraiche or sour cream

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