Cold zucchini soup with smoked chicken pieces

Ingredients:

• 0.7 kg zucchini (2-3 medium fruits), chopped
• 6 tbsp. l. olive oil
• 2 leeks (white and light green parts), halved lengthwise and thinly sliced ​​into half rings
• 2 bay leaves (preferably fresh)
• 0.5 cups of sour milk or kefir
• 1 cup fresh dill + 2 tbsp chopped
• 0.5 cup fresh parsley + 2 tbsp chopped
• 2 heaping cups white bread with crust, diced
• 2 cups, cut into pieces grilled chicken, without skin
• 0.5 tsp finely grated lemon zest + 1 tbsp lemon juice
• 1 tbsp. grainy mustard

Preparation:

1. Preheat oven to 200°C.
2. In a large saucepan or Dutch oven, heat 3 tablespoons olive oil over medium-high heat. Add the leeks, season with salt, and cook, stirring, until softened, 4 to 5 minutes. Add the zucchini, bay leaf, and a pinch of salt; cook, stirring, until completely coated, about 2 minutes. Add 4 cups water, 1/2 teaspoon salt, and a few grinds of black pepper. Bring to a boil, reduce heat, and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaf.
3. Working in batches if necessary, transfer the zucchini mixture to a blender and blend with the sour milk, 1 cup dill, and 1/2 cup parsley. Pour into a large metal bowl set inside another bowl of ice water. Let cool, stirring occasionally, for about 10 minutes. Season with salt, if needed.
4. Meanwhile, toss the bread cubes with 1 tablespoon of olive oil and a pinch of salt and place them on a baking sheet. Bake for 10-12 minutes.
5. In a bowl, combine the chicken, the remaining 2 tablespoons olive oil, lemon zest and juice, mustard, and 1 tablespoon each chopped dill and parsley. Season with salt and pepper and toss to combine.
6. Ladle the soup into bowls and top with the chicken and croutons. Sprinkle with chopped dill and parsley.