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