Summer Vegetable Soup with Dill

Recipe Author: Conne Ward Cameron

Like all these recipes, adapt the herbs to whatever you have on hand and your household prefers. This recipe appeared in Fine Cooking magazine in August 2011.

Ingredients:

3 cups buttermilk, chilled and well shaken 1 cup plain Greek yogurt, chilled 2 cups seeded medium-diced ripe tomatoes 2 cups fresh corn kernels 1/2 cup small-diced fresh fennel, plus chopped fronds if available 1/2 cup peeled, seeded, and small-diced cucumber 3 Tbs. finely chopped fresh dill; more for garnish Kosher salt and freshly ground black pepper

Preparation:

Whisk the buttermilk and yogurt in a large bowl. Stir in the tomatoes, corn, fennel, cucumber, dill, 1 tsp. salt, and 1/4 tsp. pepper. Season to taste with more salt and pepper. Serve immediately or cover and refrigerate for up to 24 hours.

Serve the soup in chilled bowls, garnished with dill.