Title: Zucchini-Tomato Soup
Categories: Soup Vegetable
Yield: 8 Servings

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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