chilled leek & fennel soup

Ingredients

• 2 tablespoons olive oil
• 1 cup red onions, chopped
• 1 cup leeks, washed and chopped
• 2 cups fennel bulbs, cored and sliced
• 2 cups zucchini, quartered and sliced
• 1 teaspoon ground himalayan sea salt, or to taste
• 2 large cloves garlic, pressed
• 4 cups low-sodium chicken broth (substitute vegetable broth)
• 2 tablespoons freshly squeezed lemon juice
• freshly ground black pepper, to taste (i always use mixed peppercorns)
• 1/2 cup 35% heavy cream
• 3 slices cooked bacon, crumbled