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 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
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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