Categories: Soups/stews, Vegetarian 
      Yield: 8 servings 
  
    1/4 c  Olive oil                       1 1/2 lb Zucchini; peeled 
      2 lb Carrots; chopped med. small              - (reserve the skins), 
      2 lg Onions; chopped medium small             -  and chopped medium small 
           Water (as needed)                   1 lg Leek; well washed and 
    1/4 c  Olive oil                                -  chopped medium small 
  
  In a large skillet place the first 1/4 cup of the olive oil and heat it on 
  medium high until it is hot.  Add the carrots and onions, and saut‚ them 
  for 4 to 5 minutes, or until the onions are clear.  Add enough water to 
  cover the vegetables.  Simmer them for 30 to 40 minutes, or until the 
  liquid is absorbed.  Place the vegetables in a blender and pur‚e them until 
  they are smooth.  Set the pur‚e aside and let it cool. 
   
  In another large skillet place the second 1/4 cup of olive oil and heat it 
  on medium high until it is hot.  Add the peeled zucchini and leeks, and 
  saut‚ them for 4 to 5 minutes, or until they are just tender.  Add enough 
  water to cover the vegetables.  Simmer them for 25 to 30 minutes, or until 
  the liquid is absorbed.  Place the vegetables in a blender and pur‚e them 
  until they are smooth.  Set the pur‚e aside and let it cool. 
   
  Place the zucchini skins in a pot of boiling water and blanch them for 3 
  minutes.  Drain the skins and place them in a blender.  Add a small amount 
  of cold water and pur‚e the skins so that a thick, smooth consistency is 
  achieved (the same consistency as the other 2 pur‚es).  Set the pur‚e aside 
  and let it cool. 
   
  Refrigerate the 3 soups until they are cold. 
   
  In each of 8 individual serving bowls place a portion of the 3 soups. Swirl 
  them together with a knife to form a design. 
   
  Source: Fennel - Santa Monica, California "Southern California Beach 
  Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by 
  Karen Mintzias