---------- Recipe via Meal-Master (tm) v8.03
 
      Title: ZUCCHINI-TOMATO SOUP
 Categories: Soups, Vegetables
      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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