Yield: 8 servings
Measure | Ingredient |
---|---|
½ cup | Chopped onion |
½ cup | Chopped green pepper |
¼ cup | Water |
1 can | (18-ounce) (2 1/4 cups) tomato juice |
2 \N | Med. zucchini, quarted lengthwise and sliced (2 cups) |
1 can | (8-ounce) whole kernel corn, drained |
¼ teaspoon | Salt |
2 cups | Buttermilk |
In 2-quart saucepan cook onion and green pepper in water, covered, about 5 minutes or till vegetables are tender. Add tomato juice, zucchini, corn, and salt. Simmer covered, 30 minutes. Cool. Stir into buttermilk.
Cover; chill.
Makes 8 to 10 servings.
Recipe from: Better Homes and Gardens, Soups & Stews Cookbook copyright 1978 by Meredith Corporation, Des Moines, Iowa