Cold Summer Vegetable Soup With Dill

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Fine Cooking
Nutrition per serving    (USDA % daily values)
CAL
117
FAT
7%
CHOL
3%
SOD
10%

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Ingredients for 8 servings

2 cups seeded medium-diced ripe tomatoes

1/2 cup small-diced fresh fennel, plus chopped fronds if available

1/2 cup peeled, seeded, and small-diced cucumber

2 cups fresh corn kernels

Kosher salt and freshly ground black pepper

3 Tbs. finely chopped fresh dill; more for garnish

1 cup plain Greek yogurt, chilled

3 cups buttermilk, chilled and well shaken

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