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.)