Servings: 8 as a first course
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.
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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.
Some toasty grilled bread makes a great side, and for even more fresh summer flavor, serve with Tomatoes and Burrata with Tapenade.
Try adding other herbs to the soup—basil or flat-leaf parsley would be particularly nice.
This is very similar to a Russian summer soup "okroshka", which also had smashed boiled potatoes and chopped radishes
Looks good but I guess I just don't care for buttermilk and fennel. I will not make again.
My house doesn't have air conditioning and this soup was a perfect solution to hunger on a hot summer day. my only small complaint was that all the components in the soup seemed separate rather than married. Either way it was a perfect soup for any hot summer day!
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