Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

1/4 c Olive oil
2 lb Carrots; chopped med. small
2 lg Onions; chopped medium small
Water (as needed)
1/4 c Olive oil
1 1/2 lb Zucchini; peeled
- (reserve the skins),
- and chopped medium small
1 lg Leek; well washed and
- 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

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