Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

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