INGREDIENTS

INSTRUCTIONS

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 pure them until they are smooth.  Set the pure 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 pure them until they are smooth. Set the
pure 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 pure the
skins so that a thick, smooth  consistency is achieved (the same
consistency as the other 2 pures).  Set the pure 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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
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Calories: 149
Calories From Fat: 122
Total Fat: 13.8g
Cholesterol: 0mg
Sodium: 8.6mg
Potassium: 276.9mg
Carbohydrates: 6.1g
Fiber: 1.5g
Sugar: 3.7g
Protein: 1.4g