Herbed Vegetable Soup

Directions

Coat a large saucepan with cooking spray, place over medium heat until hot.

Add onion and garlic and sauté 3 minutes or until tender.

Add water, tomatoes, carrots, red potatoes and chicken bouillon granules.

Bring to a boil.

Cover, reduce heat andamp; simmer 30 minutes or until carrots are tender; set aside.

Position knife blade in processor.

Add half of vegetables and cooking liquid.

Process until smooth.

Place in large bowl.

Process remaining vegetables and cooking liquid.

Add buttermilk, lemon juice, marjoram, thyme and white pepper to vegetable puree.

Stir well. Cover.

Chill 8 hours.

Stir well before serving. garnish with fresh thyme if desired.

Serve chilled.