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Garden Almond Gazpacho

3 cups vegetable juice
1 cucumber, peeled, seeded and diced
1 green bell pepper, seeded and diced
1 tomato, seeded and chopped
1/2 cup sliced green onion
1/4 cup slivered almonds
2 tablespoons lime juice
1 teaspoon dried basil
1 teaspoon dried dillweed
1 cup plain yogurt

1. In a food processor or blender, combine vegetable juice, diced cucumber, diced green bell pepper, chopped tomato, sliced green onions, slivered almonds, lime juice, basil, and dillweed; process until mixed. Chill. Serve with yogurt divided on top.

Makes 6 servings.