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Combine cucumber, soy milk, 3/4 cup yogurt and lime juice in a blender. Blend until smooth, about 1 minute. Add half of the avocado, half of the onion, and half of the basil, and blend until very smooth, about 2 minutes. Transfer to a non-metallic bowl and season with salt and pepper. Cover and refigerate for at least 2 hours.
In a small bowl, combine the tomato and lime juice with the remaining avocado, onion, and basil.
Ladle soup into six chilled bowls. Dollop each with a tablespoon of yogurt and garnish with tomato mixture.