| 1 | In a large skillet place the first ?cup of the olive oil and heat it on medium high until it is hot. |
| 2 | Add the carrots and onions, and saut?them for 4 to 5 minutes, or until the onions are clear. |
| 3 | Add enough water to cover the vegetables. |
| 4 | Simmer them for 30 to 40 minutes, or until the liquid is absorbed. |
| 5 | Place the vegetables in a blender and purée them until they are smooth. |
| 6 | Set the purée aside and let it cool. |
| 7 | In another large skillet place the second ?cup of olive oil and heat it on medium high until it is hot. |
| 8 | Add the peeled zucchini and leeks, and saut?them for 4 to 5 minutes, or until they are just tender. |
| 9 | Add enough water to cover the vegetables. |
| 10 | Simmer them for 25 to 30 minutes, or until the liquid is absorbed. |
| 11 | Place the vegetables in a blender and purée them until they are smooth. |
| 12 | Set the purée aside and let it cool. |
| 13 | Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes. |
| 14 | Drain the skins and place them in a blender. |
| 15 | Add a small amount of cold water and purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purées). |
| 16 | Set the purée aside and let it cool. |
| 17 | Refrigerate the 3 soups until they are cold. |
| 18 | In each of 8 individual serving bowls place a portion of the 3 soups. |
| 19 | Swirl them together with a knife to form a design. |
