Tomato and Almond Gazpacho

Name: Tomato and Almond Gazpacho
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 237 milliliters sliced almonds, toasted; 6 servings Country bread or French baguette; 710 milliliters chopped cucumber, seeds removed but not peeled; 1 clove garlic, sliced; 158 milliliters Dannon Oikos Plain Greek Nonfat Yogurt; 6 servings Olive oil for toasting; 237 milliliters diced red onion; 1 Tbsp salt; 3 Tbsps sherry vinegar; 710 milliliters tomato juice; 710 milliliters diced vine-ripened tomatoes

Need a vegetarian main course? Tomato and Almond Gazpacho could be a great recipe to try. This recipe makes 6 servings with 395 calories, 12g of protein, and 27g of fat each. This recipe covers 21% of your daily requirements of vitamins and minerals. Head to the store and pick up onion, coun

Instructions

Place the tomatoes in the bowl of a food processor and pulse until chopped finely but not pureed smooth.

Ingredients you will need

Tomato

Equipment you will use

Food Processor

Bowl

Pour out in to a large mixing bowl then repeat with the cucumbers, onion and garlic. Once everything is in the mixing bowl, add the tomato juice and salt along with the vinegar.

Ingredients you will need

Tomato Juice

Cucumber

Vinegar

Garlic

Onion

Salt

Equipment you will use

Mixing Bowl

Whisk in the Dannon Oikos Plain Greek Nonfat Yogurt then refrigerate the soup for at least an hour so the flavors can blend. In the meantime, preheat your oven to 350 degrees.

Ingredients you will need

Fat Free Yogurt