Yield: 8 Servings
Measure | Ingredient |
---|---|
¼ cup | Olive oil |
2 pounds | Carrots; chopped med. small |
2 larges | Onions; chopped medium small |
\N \N | Water (as needed) |
¼ cup | Olive oil |
1½ pounds | Zucchini; peeled (reserve the skins), and chopped medium small |
1 large | Leek; well washed and chopped medium small |
In a large skillet place the first ¼ 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 ¼ 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.