Summer Vegetable Soup

Showcase summer's delicious bounty with a chilled buttermilk soup loaded with in-season vegetables and flavored with aromatic dill. This soup makes a great starter for just about anything you're putting on the grill for dinner tonight. If you have sweet, tender farm-fresh corn, use it raw. If your corn is a little starchy, blanch the ears in boiling water before cutting off the kernels.

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

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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.

Variations

Try adding other herbs to the soup—basil or flat-leaf parsley would be particularly nice.

Serving Suggestions

Some toasty grilled bread makes a great side, and for even more fresh summer flavor, serve with Tomatoes and Burrata with Tapenade.

nutrition information (per serving):
Calories (kcal): 120; 

Fat (g): 4; 

Fat Calories (kcal): 35; 

Saturated Fat (g): 3; 

Protein (g): 6; 

Monounsaturated Fat (g): 1; 

Carbohydrates (g): 16; 

Polyunsaturated Fat (g): 0; 

Sodium (mg): 250; 

Cholesterol (mg): 10; 

Fiber (g): 2;