chopped medium small In a large skillet place the first quarter 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 quarter 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.