Since you are a resident of Connecticut, USA, and it is still summer time from your part of the globe, one of the best cold recipe I may suggest is the Cold Cherry Soup. This recipe is really delicious, I love it myself as well as my friends and relatives, especially with the temperature hitting stratosphere proportions. My neighbors have also tried it, and they liked it a lot that they asked how it is prepared.

This recipe can be prepared in such a short time and it will be ready just in time when the heat slowly picks up. This recipe can make about 3 servings. With regards to calories per serving, this recipe has 242, with total fat] at 16.2g and a cholesterol of 34 mg. Try this recipe, and you will surely love it. Have a great summer.

"Ingredients

* 1 (16 ounce) can pitted sour red pie cherries
* 1 1/2 teaspoons cornstarch
* 1/2 cup cold water
* 1 tablespoon white sugar
* 2 tablespoons lemon juice
* 1 cup sour cream

Directions

1. Drain the canned cherries; place liquid in medium sauce pan and set cherries aside.
2. In a small mixing bowl combine cornstarch and cold water. Mix well and add to saucepan. Heat to boiling point and boil for 5 minutes, stirring constantly.
3. Add sugar and lemon juice. Stir and remove from heat and chill. When this syrup is cool, blend in the sour cream and add the drained cherries. Chill well and serve in chilled cups."

I live in Spain and one of my favorites in the summer is Gazpacho. This is a traditional Spanish tomato soup, served chilled, It is both delicious and refreshing. There a lots of variations of the recipe, but this is an easy version and tastes great.

3 cups tomato juice
1 small onion, chopped
1 clove garlic, chopped
½ red pepper (capsicum)—deseeded and chopped
½ green pepper (capsicum), deseeded and chopped
1 cup peeled and chopped cucumber
1 tablespoon extra virgin olive oil
1 teaspoon white wine vinegar
½ teaspoon salt
¼ teaspoon black pepper

The method is easy, just blend until smooth, chill and serve. If you prefer you can use fresh tomatoes, but you need to skin them first, soaking them in boiling water is the best way.

This is great served with crusty bread, or if you want a light meal, try serving it with Spanish tortilla, (a tasty potato and onion omelet) and a side salad.

It's difficult to be specific about calories and nutritional value with homemade food, Gazpacho is considered to be a healthy soup, part of the Mediterranean Diet.

I did find a website, livestrong.com which may give you an idea, they say that 1 cup (244.0 g) is 46 calories, so that sounds to be fairly low, you may care to look at this site for detailed nutritional information which should be fairly accurate for most versions.

To accompany this, I would suggest a chilled white wine or sangria.

Hi @cheapgamer! I suggest you try the Pretty Peach Soup, it is delicious and nutritious as well.

These are the ingredients:
1 cup fresh or frozen raspberries (frozen raspberries should be thawed)
3 c fresh or frozen peaches, thawed if frozen
3 tbsp. lemon juice
1 cup peach nectar
1 cup plain yogurt
1/4 cup sugar
1 tsp. almond extract

How to prepare:
1. Put the raspberries in a blender and cover and process it until it becomes smooth. Strain and dispose of the seeds. Cover and refrigerate the puree. Put the peaches and lemon juice in the blender and cover and process them like the raspberries. Be sure that it becomes smooth. Transfer to a bowl. Sit in nectar, yogurt, sugar if needed and extract. Cover this mixtures and put inside the refrigerator for two hours.

2. To garnish, drizzle 1 tbsp raspberry puree in a 3 inch circle on top of each serving. Use a toothpick to draw six lines toward the center of circle and you will be able to form a flower. Serve and enjoy!

These are the nutritional content:
1 cup serving = 129 calories
1 g fat with 0 saturated fat
1 mg cholesterol
42 mg sodium
31 g carbohydrate
0 fiber
3 g protein

This particular recipe is an all time summer recipe for our family and friends. it gives a great start for the summer season.found a similar one on the web. quoting the same for your kind browsel.

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Chilled Watermelon Soup:
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1 -inch piece ginger, peeled and finely chopped

1 tablespoon brown sugar

2 limes: one for zest and both for juice

3 cups cubed and seeded watermelon

2 mint leaves, plus more for garnish

1/4 cup sparkling wine (or sparkling water)

In a small nonstick skillet, gently sauté ginger, sugar, and zest over medium heat 2 minutes. Add lime juice and simmer until no liquid remains. Transfer mixture to a blender and add watermelon, mint, and sparkling wine. Puree until smooth; strain with sieve into bowl. Chill soup at least 3 hours before serving. For a more elegant version: Divide soup into 2 equal portions. Freeze a portion for 3 hours to make a granité (a slushy of sorts) and chill remaining half for 3 hours. Scrape granité into 4 bowls and pour chilled soup over granité. Garnish with mint leaves; serve immediately.

At just 90 calories and almost zero fat per bowl, this puts back the dehydrated energy and makes us feel cool and grate.