2/3 c  Chopped Onion
2 cl Minced Garlic
3 c  Water
1 c  Peeled, Seeded & Chopped
Tomatoes
4 md Carrots, Sliced Into 1/2
Inch Pieces
4 sm Round Red Potatoes,
Peeled & Sliced Into
1/2 in. Pieces
2 tb Chicken Bouillon Granules
1 c  Nonfat Buttermilk
2 tb Lemon Juice
2 ts Minced Fresh Marjoram
1 ts Minced Fresh Thyme
1/8 ts White Pepper
Fresh Thyme Sprigs (Opt)

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.)