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Plus+ 3 Per Serving
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
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.
Makes 8 Servings (About 1 Cup Per Serving)
Nutritional Info Per Serving: 205 calories; 3.5 g fat; 1 mg cholesterol; 17 g carbs; 40 g
2 g fiber; 530 mg sodium
Summer Vegetable Soup