Zucchini-tomato Soup Recipe
Yield: 8 ServingsRecipe by luhu.jp
Ingredients:
1/2 cup: Chopped onion,
1/2 cup: Chopped green pepper,
1/4 cup: Water,
1 can: , (18-ounce) (2 1/4 cups) tomato juice
2 Med.: zucchini, quarted lengthwise and sliced, 2 cups
1 can: , (8-ounce) whole kernel corn, drained
1/4 tsp: Salt,
2 cup: Buttermilk,
Directions:
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
Source from luhu.jp
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
Source from luhu.jp