---------- Recipe via Meal-Master (tm) v8.03
  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
       1 cn (8-ounce) whole kernel corn,
     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