Summer Vegetable Soup with Dill

Summer Vegetable Soup with Dill
Photo by Scott Phillips


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

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


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