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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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