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.