Carrot & Zucchini Vichyssoise

Directions

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 purée them until they are smooth.

Set the purée 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 Place the vegetables in a blender and pur?e them until they are smooth. Set the purée 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 purée the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 purees).

Set the purée 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.