Name: Chilled Zucchini Soup with Chicken
Cook time: P0Y0M0DT0H35M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 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

Directions

Preheat the oven to 400 degrees F. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with salt and cook, stirring, until very soft, 4 to 5 minutes. Add the zucchini, bay leaves and a pinch of salt; cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt and a few grinds of pepper. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
Working in batches if necessary, transfer the zucchini mixture to a blender and puree with the buttermilk, 1 cup dill and 1/2 cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
Meanwhile, toss the bread cubes with 1 tablespoon olive oil and a pinch of salt; spread on a baking sheet. Bake until toasted, 10 to 12 minutes.
Combine the chicken, remaining 2 tablespoons olive oil, the lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with salt and pepper and toss.
Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.

Photograph by Ralph Smith

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Chilled Zucchini Soup with Chicken

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