Add the chicken stock to a saucepan and bring to the boil over medium heat.
Meanwhile, heat the olive oil in another saucepan and cook the leeks until tender. Add the courgettes and curry powder, mix well, then pour the hot chicken stock all over.
Season with salt and pepper. Bring to the boil, then simmer for about 30 minutes.
Cool for a few minutes, then add the creme fraiche and liquidise with a hand blender. Refrigerate for at least 1 hour then stir the soup before pouring it into 4 glasses. Decorate with croutons and feta cheese. Serve chilled.
An absolute hit. Great hot or cold - my family actually preferred it hot (without the need for feta) Very simple to make. So easy and quick to prepare. Ps. Don't be tempted to over-do the crème fraiche. I added a little too much one day and spoiled the lot. Thanks Bibus for a brill recipe! - 06 Oct 2015