Making this soup with zucchini, leek, and creme fraiche is quick and easy, but plan ahead, as the soup needs to chill for at least 1 hour to be nice and cold. I also have served it as an appetizer in little shot glasses.
Pour chicken stock into a large saucepan and bring to a boil.
Meanwhile, heat olive oil in a pot and cook leeks until soft and translucent, about 5 minutes. Add zucchini and curry powder and mix well. Pour in hot chicken stock. Season with salt and pepper and bring to a boil. Reduce temperature and simmer until zucchini are soft, about 30 minutes.
Remove soup from heat and allow to cool slightly. Puree soup using a stick blender until smooth. Stir in creme fraiche. Refrigerate at least 1 hour.
Serve with crumbled feta cheese and croutons.
Per Serving: 150 calories; protein 5g; carbohydrates 14.1g; fat 8.7g; cholesterol 22mg; sodium 1353.2mg.