Summer Vegetable Soup with Dill

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.