Chilled Zucchini Soup with Chicken
Ingredients
- 6 tbsp 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 pepperÂ
- 1/2 cup buttermilk
- 1 cup fresh dill, plus 2 tablespoons chopped
- 1/2 cup fresh parsley, plus 2 tablespoons chopped
- 2 cups (heaping) cubed crusty white bread
- 2 cups shredded rotisserie chicken, skin removed
- 1/2 tsp finely grated lemon zest, plus 1 tablespoon juice
- 1 tbsp whole-grain mustard
Instructions
- 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.
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