Categories: Soups/stews 
      Yield: 6 servings 
  
    2/3 c  Chopped Onion                            1/2 in. Pieces 
      2 cl Minced Garlic                       2 tb Chicken Bouillon Granules 
      3 c  Water                               1 c  Nonfat Buttermilk 
      1 c  Peeled, Seeded & Chopped            2 tb Lemon Juice 
           Tomatoes                            2 ts Minced Fresh Marjoram 
      4 md Carrots, Sliced Into 1/2            1 ts Minced Fresh Thyme 
           Inch Pieces                       1/8 ts White Pepper 
      4 sm Round Red Potatoes,                      Fresh Thyme Sprigs (Opt) 
           Peeled & Sliced Into            
  
  Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. 
  Add Onion & Garlic & Saute 3 Min. OR Until Tender.  Add Water, Tomatoes, 
  Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, 
  Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. 
  Position Knife Blade in Processor.  Add Half Of Vegetables & Cooking 
  Liquid. Process Until Smooth. Place in Large Bowl. Processremaining 
  Vegetables & Cooking Liquid.  Add Buttermilk, Lemon Juice, Marjoram, Thyme 
  & White Pepper To Vegetable Puree. Stir Well. Cover.Chill 8 Hours. Stir 
  Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. 
   (Fat 1.4, Chol. 0.)