Summer Vegetable Soup with Dill
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.
Ingredients
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3 cups buttermilk, chilled and well shaken
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1 cup plain Greek yogurt, chilled
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2 cups seeded medium-diced ripe tomatoes
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2 cups fresh corn kernels
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1/2 cup small-diced fresh fennel, plus chopped fronds if available
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1/2 cup peeled, seeded, and small-diced cucumber
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3 tablespoons finely chopped fresh dill; more for garnish
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Kosher salt and freshly ground black pepper
Directions
1.
Prepare a medium-hot grill fire.
2.
Toss the squash with the olive oil in a medium bowl; season to taste with salt and pepper.
3.
Grill the squash and the sausage, turning frequently, until the squash is just tender and the sausage is cooked through, 8 to 12 minutes. Cut the sausage into 1-inch chunks. Toss the squash and sausage with the herbs, olives, and capers. Season with lemon juice, salt, and pepper.
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