Summer Vegetable Soup with Dill

Summer Vegetable Soup with Dill
Photo by Scott Phillips


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

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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