1/2 c. chopped onion
1/2 c. chopped green pepper
1/4 c. water
1 (18 oz.) can tomato juice (2 1/4 c.)
2 med. zucchini, quartered lengthwise and sliced (2 c.)
1 (8 oz.) can whole kernel corn, drained
1/4 tsp. salt
2 c. buttermilk

In 2-quart saucepan, cook onion and green pepper in water, covered, about 5 minutes or until 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.