| 1 | Coat a large saucepan with cooking spray, place over medium heat until hot. |
| 2 | Add onion & garlic & saute 3 min. or until tender. |
| 3 | Add water, tomatoes, carrots, red potatoes & chicken bouillon granules. |
| 4 | Bring to a boil. |
| 5 | Cover, reduce heat & simmer 30 min. or until carrots are tender; set aside. |
| 6 | Position knife blade in processor. |
| 7 | Add half of vegetables & cooking liquid. |
| 8 | Process until smooth. |
| 9 | Place in large bowl. |
| 10 | Processremaining vegetables & cooking liquid. |
| 11 | Add buttermilk, lemon juice, marjoram, thyme & white pepper to vegetable puree. |
| 12 | Stir well. |
| 13 | Cover.chill 8 hours. |
| 14 | Stir well before serving. |
| 15 | Garnish with fresh thyme if desired. |
| 16 | Serve chilled. |
| 17 | (fat 1.4, chol. 0). |
