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Ingredients:

3 cups no-salt-added vegetable juice cocktail
1 cucumber, chunked
1 green bell pepper, chunked
1 tomato, chunked
1/2 cup sliced green onions
1/4 cup slivered almonds, toasted
2 tablespoons lime juice
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill weed
1 cup plain nonfat yogurt
 

Directions:

Combine all ingredients, except yogurt, in food processor or blender; process until  soup is mixed, but vegetables are chunky. Chill thoroughly. Ladle soup into bowls and  dollop with yogurt to serve.

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