Tomato and Almond Gazpacho
Ingredients
- 3 cups diced vine-ripened tomatoes
- 3 cups chopped cucumber, seeds removed but not peeled
- 1 cup diced red onion
- 1 clove garlic, sliced
- 3 cups tomato juice
- 1 tablespoon salt
- 3 tablespoons sherry vinegar
- 2/3 cup Dannon Oikos Plain Greek Nonfat Yogurt
- 1 cup sliced almonds, toasted
- Country bread or French baguette
- Olive oil for toasting
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