Chilled Zucchini Bisque with Leeks Andlemon

• 3 large leeks, rinsed and coarsely chopped
• 1 clove garlic, peeled and minced
• 1 teaspoon olive oil
• 4 teaspoons fresh thyme
• 2 teaspoons dried savory
• 2 teaspoons fresh basil
• 1 tablespoon grated lemon rind
• 12 zucchini, rinsed and thinly sliced
• 4 cups chicken or vegetable broth, homemade or low-sodium canned
• 1/4 cup dry white wine
• 1/2 teaspoon salt, plus more to taste
• 1 teaspoon freshly ground pepper, plus more to taste
• 1 teaspoon grated orange rind
• 1 teaspoon olive oil
• 2 cups mint leaves
• 1 cup parsley leaves
• 1/4 cup slivered almonds
• 4 scallions, rinsed and minced

1. Combine the leeks, garlic, olive oil, dried herbs and grated lemon rind in a nonstick skillet.
2. Cook over medium-low heat until the leeks are soft, about 15 minutes.
3. Add the zucchini, broth, white wine, salt and pepper and simmer for 5 minutes.
4. Puree the soup in a blender until smooth.
5. Pass through a strainer in a large bowl.
6. Cover and chill in the refrigerator until cold.
7. Make the pesto by combining the orange rind, olive oil, mint, parsley and almonds in a blender or food processor.
8. Puree until smooth.
9. Season to taste with salt and pepper.
10. Ladle the chilled soup into bowls.
11. Swirl in the pesto and garnish with scallions.

leeks, clove garlic, olive oil, fresh thyme, fresh basil, lemon rind, zucchini, chicken, white wine, salt, freshly ground pepper, orange rind, olive oil, mint leaves, parsley, almonds, scallions

Taken from cooking.nytimes.com/recipes/8617 (may not work)