1 cup (250 ml) chopped leek

2 tablespoons (30 ml) butter

1 cup (250 ml) potatoes, peeled and cubed

6 cups (1.5 litres) zucchini, cut into chunks

5 cups (1.25 litres) water

Salt and pepper

1/4 cup (60 ml) 15% cream

8 zucchini blossoms, for garnish (optional)

Baguette bread, sliced

In a saucepan, soften the leek in the butter. Add the potatoes, zucchini, and water. Season with salt and pepper.

Bring to a boil. Cover and simmer over medium heat for 15 minutes or until the potatoes are very tender.

In a blender, purée the soup until smooth. Add the cream and adjust the seasoning.

Let cool and refrigerate until completely chilled, about 4 hours.

Just before serving, garnish each bowl with a zucchini flower. Serve with toasted bread drizzled with olive oil and sprinkled with sea salt.

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