Chilled Zucchini Soup with Chicken

6 tbsp rice bran oil
2 leeks, halved lengthwise & sliced
SIDS SALT & PEPPER to taste
2-3 medium zucchini, chopped
2 bay leaves
½ cup buttermilk
1 cup fresh dill, plus 2 tbsp chopped
½ cup fresh parsley, plus 2 tbsp chopped
2 heaped cups cubed crusty white bread
2 cups shredded rotisserie chicken
½ tsp finely grated lemon zest, plus 1 tbsp juice
½ tsp SIDS CRAZY LEMON
1 tbsp whole-grain mustard

Preheat the oven to 200°C. Heat 3 tbsp oil in a large pot or Dutch oven over medium-high heat. Add the leeks, season with SIDS SALT & PEPPER and cook, stirring, until very soft, 4-5 minutes. Add the zucchini, bay leaves and a pinch of salt then cook, stirring, until coated, about 2 minutes. Add 4 cups water, 1 tsp SIDS SALT & PEPPER. Bring to a boil, reduce the heat and simmer until the zucchini is very tender, about 10 minutes. Discard the bay leaves.
Working in batches if necessary, transfer the zucchini mixture to a blender and purée with the buttermilk, 1 cup dill and ½ cup parsley. Pour into a large metal bowl set in a larger bowl of ice water. Let sit, stirring occasionally, until cooled, about 10 minutes. Season with salt if necessary.
Meanwhile, toss the bread cubes with 1 tablespoon oil and a pinch of salt then spread on a baking tray. Bake until toasted, 10-12 minutes.
Combine the chicken, remaining 2 tablespoons oil, the SIDS CRAZY LEMON, lemon zest and juice, mustard and 1 tablespoon each chopped dill and parsley in a bowl. Season with SIDS SALT & PEPPER and toss.
Divide the soup among bowls and top with the chicken and croutons. Sprinkle with the chopped dill and parsley.