Now, with these great recipes, you can enjoy soup in the summer. These are delicious cold soups just perfect for hot summer nights.

The first one to try is Chilled Mango Chipotle Soup. All you do is puree 2 chopped mangoes, juice from 1 lime, 1/2 teaspoon ginger powder, 2 cups water or vegetable broth, and salt and pepper to taste in a blender or food processor until smooth and creamy. Add more spices, if you want. Serve cold. This recipe can be found at vegetarian.about.com.

Now, you can make something new with all of your zucchini, if you try Chilled Zucchini Soup with Basil and Walnuts. Just peel and slice 4 medium zucchini in 1/2 inch slices. In 4 cups of boiling chicken broth, cook zucchini about 10 minutes until soft. Strain and put liquid in another container and set aside. In a food processor or blender, add zucchini, 1 bunch basil (stems removed), 1/2 cup low-fat cottage cheese, 1/4 cup walnuts, chopped fine, and 1/2 reserved broth. Puree until combined and smooth. Add remaining broth a bit at a time until it reaches the desired consistency. Add salt and pepper to taste, then transfer to container and refrigerate until well-chilled or overnight. This serves 6 and can be found at gourmetfood.about.com.

As a sweet end to a meal, try Summer-Fruit Soup. Puree in blender or food processor: 2 cups cantaloupe, 1 peach, peeled and chopped, 1 cup peach nectar, 1/2 cup white Zinfandel or peach nectar, and 2 tablespoons lemon juice until smooth. Taste and add sugar, if needed. Pour soup into container, and let chill at least one hour or overnight. Pour into shallow bowls, divide raspberries, which have been rinsed and drained, among the bowls. Garnish with mint sprigs. This wonderful recipe is found at www.myrecipes.com.