Chilled Zucchini Soup
Serves 4
Ingredients:
6 tablespoons 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
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 whole wheat bread
Directions:
1. 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.
2. 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.
3. 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.
4. Divide the soup among bowls and top with croutons. Sprinkle with the chopped dill and parsley.
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