In a soup pot, combine tomatoes, onion, garlic, bay leaf, salt and one cup of water.
Simmer for 20-30 minutes.
Add broth and simmer for 15 minutes longer.
Strain through sieve or cloth.
Chill thoroughly.
Spoon into bowls and add avocado.
Serve with lemon wedges and cashew cream topping and chives or scallions for optional garnish.
