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 sautB 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 purBe them until
  they are smooth.  Set the purBe 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
  sautB 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 purBe them
  until they are smooth.  Set the purBe 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 purBe the skins so that a thick, smooth consistency is
  achieved (the same consistency as the other 2 purBes).  Set the purBe 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.