My Recipe Box

Summer Vegetable Soup with Dill


Serves 8 as a first course

  • by from Fine Cooking
    Issue 94

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

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.


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 (kcal): 4, Fat Calories (g): 35, Saturated Fat (g): 3, Protein (g): 6, Monounsaturated Fat (g): 1, Carbohydrates (mg): 16, Polyunsaturated Fat (mg): 0, Sodium (g): 250, Cholesterol (g): 10, Fiber (g): 2,

Photo: Scott Phillips

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!

Lovely refreshing soup. At first spoonful thought it might be too chunky, but it works. My almost-vegetarian daughter even approved and said yummy.

A lovely chilled soup for a summer evening. I do recommend making it ahead. Assembled at noon-tasted it at three p.m-added more pepper. At 8 p.m-flavors had combined and the buttermilk/yogurt had mellowed. The leftover soup had lost its tang by noon the next day.

This soup with it interesting symphony of ingredients is wonderful. The combo of buttermilk and yogurt creates a base that has to be tried to believe. The vegetables and herbs create a crispness and texture to enhance the enjoyment of the soup. It is easy and sure to be a hit with any group of discerning diners.

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