Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Summer Vegetable Soup with Dill

Scott Phillips

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.


  • 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

Nutritional Information

  • Calories (kcal) : 120
  • Fat Calories (kcal): 35
  • Fat (g): 4
  • Saturated Fat (g): 3
  • Polyunsaturated Fat (g): 0
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 10
  • Sodium (mg): 250
  • Carbohydrates (g): 16
  • Fiber (g): 2
  • Protein (g): 6


  • 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.


Rate or Review

Reviews (6 reviews)

  • UACook | 07/23/2013

    This is very similar to a Russian summer soup "okroshka", which also had smashed boiled potatoes and chopped radishes

  • Kaye55 | 07/29/2011

    Looks good but I guess I just don't care for buttermilk and fennel. I will not make again.

  • angray8 | 07/17/2010

    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!

Show More

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial