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Zucchini Tomato Soup

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.


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