Summer Vegetable Soup with Dill

Summer Vegetable Soup with Dill
Photo by Scott Phillips

Ingredients

  • 3 Tbs. finely chopped fresh dill; more for garnish
  • ½ cup small-diced fresh fennel, plus chopped fronds if available
  • 2 cups fresh corn kernels
  • 1 cup plain Greek yogurt, chilled
  • Kosher salt and freshly ground black pepper
  • ½ cup peeled, seeded, and small-diced cucumber
  • 2 cups seeded medium-diced ripe tomatoes
  • + 1 more ingredients
    • 3 cups buttermilk, chilled and well shaken

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.

View full recipe at Fine Cooking

Comments


Best Wine Deals

  • $34.95
    30% off
    Santa Cruz Mountain Vineyard Cabernet Sauvignon Luchessi Vyd. Santa Cruz Mountains
    Santa Cruz Mountain Vineyard Cabernet Sauvignon Luchessi Vyd. Santa Cruz Mountains 2012
  • $29.99
    26% off
    Gary Farrell Russian River Chardonnay
    Gary Farrell Russian River Chardonnay 2010
See More Deals





Snooth Media Network