Cold Zucchini Soup with Curry

Peel the zucchinis and cut them into slices. Bring 1 liter of water to boil with the bouquet garni. Clean and slice the leeks into rings. Heat 1 tablespoon of olive oil in a cooking pot and sweat the leeks for 3 minutes. Sprinkle with curry. Mix. Add the zucchinis, pour in the broth. Add pepper. Bring to a boil again, lower the heat and simmer for 30 minutes. Allow to cool. Blend until a fine puree.Add the crème fraîche and mix again in a few moments. Refrigerate for 1 hour. Cut the bread slices into small cubes. Brown them in a skillet with the last tablespoon of olive oil. Just before serving, whip up the preparation, pour into bowls or tall glasses, add a few croutons. Serve chilled.