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 t 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.)