2 tbsp. unsalted butter
1 lg. onion
3 med. apples, peeled, cored and coarsely chopped
3 c. water
1 tbsp. chicken broth granules
2 1/2 c. buttermilk
1 c. cucumber, peeled, seeded and finely diced
1 c. tomato, peeled, seeded and finely diced
1 c. corn, cut from cob, steamed
1 1/2 tsp. salt
1/4 c. fresh dill, finely chopped for garnish
2 tbsp. red bell pepper, finely chopped for garnish

Place the butter in a skillet and saute onion over medium heat until wilted but not brown. Add the apples, water and chicken broth granules. Simmer until apples are soft (5-10 minutes). Puree in a blender. May be frozen at this point. Add the buttermilk, vegetables and salt. Refrigerate, covered, until well chilled. Serve garnished with dill and red pepper. Serves 6-8.