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1
In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot.
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2
Add the carrots and onions, and saut?
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3
them for 4 to 5 minutes, or until the onions are clear.
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4
Add enough water to cover the vegetables.
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5
Simmer them for 30 to 40 minutes, or until the liquid is absorbed.
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6
Place the vegetables in a blender and puree them until they are smooth.
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7
Set the puree aside and let it cool.
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8
In another large skillet place the second 1/4 cup of olive oil and heat it on medium high until it is hot.
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9
Add the peeled zucchini and leeks, and saut?
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10
them for 4 to 5 minutes, or until they are just tender.
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11
Add enough water to cover the vegetables.
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12
Simmer them for 25 to 30 minutes, or until the liquid is Place the vegetables in a blender and pur?e them until they are smooth.
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13
Set the puree aside and let it cool.
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14
Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes.
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15
Drain the skins and place them in a blender.
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16
Add a small amount of cold water and puree the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).
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17
Set the puree aside and let it cool.
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18
Refrigerate the 3 soups until they are cold.
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19
In each of 8 individual serving bowls place a portion of the 3 soups.
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20
Swirl them together with a knife to form a design.
