Zucchini-tomato soup

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

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