Chilled Zucchini-Leek Soup

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.