1/4 cup olive oil
2 lg onions chopped medium small
2 lbs. carrots--peeled and chopped medium small
1/4 cup olive oil
2-3 lg leeks (white and light green parts chopped medium small)
1 ½ lbs. zucchini peeled and chopped medium small (save skins)
2 tbs. powdered vegetable broth or 2 vegetable bouillon cubes)

Heat first 1/4 cup olive oil in a large skillet. Add the chopped onions and saute 3-4 minutes. Add carrots and cover with water. Simmer until water is absorbed--about 30-40 minutes. Cool slightly and puree until smooth. Refrigerate.
Heat second 1/4 cup olive oil in a large skillet. Add leeks and saute 4-5 minutes. Add chopped zucchini, powdered veggie broth or bouillon and water to cover. Simmer until water is absorbed. 25-30 minutes. Puree and chill.

Blanch zucchini skins in a pot of boiling water for 3 minutes. Drain, reserving 2-3 tablspns cooking water. Puree, adding reserved cooking water as needed (do not add too much). Chill.

To serve: layer in a glass or crystal bowl with the carrot on the bottom, zucchini next and green zucchini skins on the top. About 3/4 cup carrot, 1/4 cup zucchini and 1 tablespoon green layer. Serve cold.

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