Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2/3 c Chopped Onion
2 cl Minced Garlic
3 c Water
1 c Peeled, Seeded Chopped
Tomatoes
4 md Carrots, Sliced Into 1/2
Inch Pieces
4 sm Round Red Potatoes,
Peeled Sliced Into
1/2 in. Pieces
2 tb Chicken Bouillon Granules
1 c Nonfat Buttermilk
2 tb Lemon Juice
2 ts Minced Fresh Marjoram
1 ts Minced Fresh Thyme
1/8 ts White Pepper
Fresh Thyme Sprigs (Opt)

Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat
Until Hot. Add Onion Garlic Saute 3 Min. OR Until Tender. Add
Water, Tomatoes, Carrots, Red Potatoes Chicken Bouillon Granules.
Bring To A Boil. Cover, Reduce Heat Simmer 30 Min. OR Until Carrots
Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of
Vegetables Cooking Liquid. Process Until Smooth. Place in Large
Bowl. Processremaining Vegetables Cooking Liquid. Add Buttermilk,
Lemon Juice, Marjoram, Thyme White Pepper To Vegetable Puree. Stir
Well. Cover.Chill 8 Hours. Stir Well Before Serving. Garnish With
Fresh Thyme If Desired. Serve Chilled.
(Fat 1.4, Chol. 0.)

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