Chilled Zucchini Soup with Chicken

Deselect All

6 tablespoons extra-virgin olive oil

2 leeks (white and light green parts), halved lengthwise and cut into half-moons

Kosher salt

1 1/2 pounds zucchini (2 to 3 medium), chopped

2 bay leaves (preferably fresh)

Freshly ground pepper 

1/2 cup buttermilk

1 cup fresh dill, plus 2 tablespoons chopped

1/2 cup fresh parsley, plus 2 tablespoons chopped

2 heaping cups cubed crusty white bread

2 cups shredded rotisserie chicken, skin removed

1/2 teaspoon finely grated lemon zest, plus 1 tablespoon juice

1 tablespoon whole-grain mustard