6 to 8 servings

1/2 cup chopped onion
1/2 cup chopped green bell pepper
1/4 cup water
1 18-ounce can(21/4 cups) tomato juice
2 zucchini, quartered lengthwise and sliced(2 cups)
1 8-ounce can whole kernal corn, drained
pinch of salt to taste
2 cups buttermilk

Useing a saucepan cook onion and green bell peppers in water, covered, until vegetables are tender-about five minutes. Add tomato juice, zucchini, corn, and salt. Cover and simmer about 30 minutes. Cool. Stir in buttermilk, cover and chill.