Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/2 c Chopped onion
1/2 c Chopped green pepper
1/4 c Water
1 cn (18-ounce) (2 1/4 cups)
-tomato juice
2 Med. zucchini, quarted
-lengthwise and sliced (2
-cups)
1 cn (8-ounce) whole kernel corn,
-drained
1/4 ts Salt
2 c 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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