Soups & Salads recipe


yields: 6 servings


  • 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 Tbsp. salt
  • 3 Tbsp. sherry vinegar
  • 2/3 cup Dannon® Oikos® Plain Greek Nonfat Yogurt
  • 1 loaf whole grain crusty bread
  • Olive oil for toasting
  • 1 cup sliced almonds, toasted


  1. Place the tomatoes in the bowl of a food processor and pulse until chopped finely, but not pureed smooth; pour out into a large mixing bowl.
  2. Repeat with the cucumbers, onion, and garlic.
  3. Once everything is in the mixing bowl, add the tomato juice, salt, and vinegar.
  4. Whisk in the yogurt, then refrigerate the soup for at least an hour, so the flavors can meld.
  5. Toward the end of chilling time, preheat your oven to 350°F. Cut bread into 1-inch thick slices and place on sheet tray.
  6. Drizzle bread with olive oil and season with salt and freshly ground black pepper.
  7. Bake in oven for 10–12 minutes, until golden brown and toasted, but still chewy in the center. Ladle soup into bowls and sprinkle with toasted almonds.
  8. Serve with toasted bread.