Zucchini-Buttermilk Soup With Watercress Pesto

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Cooking spray

1/2 cup chopped leek

1/2 cup chopped celery

5 cups chopped zucchini (about 1 1/4 pounds)

1 (14-ounce) can fat-free, less-sodium chicken broth

1 cup fat-free buttermilk

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/2 cup watercress leaves

2 tablespoons grated fresh Parmesan cheese

1 tablespoon pine nuts

1 tablespoon fresh lemon juice

1 to 2 tablespoons water

1 1/2 teaspoons extravirgin olive oil

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