Zucchini-tomato soup
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | cup | Chopped onion |
| ½ | cup | Chopped green pepper |
| ¼ | cup | Water |
| 1 | can | (18-ounce) (2 1/4 cups) tomato juice |
| 2 | Med. zucchini, quarted lengthwise and sliced (2 cups) | |
| 1 | can | (8-ounce) whole kernel corn, drained |
| ¼ | teaspoon | Salt |
| 2 | cups | Buttermilk |
Directions
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