Chilled Summer Soup. Photo: The Skinny Chef

When the summer heat wave hits, I start to think about recipes that don't require the oven or stove top. Chilled, blended summer soups can be really flavorful, are easy to make and only require a few fresh seasonal ingredients. I like to use an immersion blender to put them together but an old-fashioned blender works just as well.

All these healthy, fast soups can be made hours in ahead and tweaked to your own taste. For a picnic, use disposable paper drinking cups. Or for a more elegant presentation, serve them in chilled shot glasses or espresso cups passed on a little tray. If you're headed to the beach, pour the soups into a thermos and pack it in your beach bag.

Red Pepper Chipotle
Blend 2 cups store-bought roasted red peppers, 1/2 cup reduced sodium fat free chicken broth, 1/4 red onion peeled, salt and pepper to taste to taste until smooth. Blend 1/2 cup reduced fat sour cream with 1/2 canned chipotle chili in adobo sauce, 1 teaspoon adobo sauce from the can, salt and pepper to taste. Top with 1/4 cup fresh parsley or cilantro.

Watermelon Tomato Soup
Blend 2 cups watermelon, 2 cups chopped tomatoes, 1/2 shallot peeled, 1 tablespoon sherry vinegar, salt and pepper to taste until smooth. Sprinkle with 1/4 crumbled feta, or top with 1/4 cup fresh purple or green basil or parsley.

Chilled Melon Duo
Put 1/2 a cantaloupe (seeded, peeled and cubed), 1 teaspoon of sugar, 1 teaspoon red wine vinegar, a pinch of salt and some freshly ground pepper and puree in a food processor. Repeat with 1/2 of a honeydew melon. Pour 1/4 cup of each soup simultaneously into a bowl so that they are side by side in the bowl. Top with slices of prosciutto that have been baked until crispy. Top with 1/4 cup fresh purple or green basil or parsley.

Spicy Shrimp Cocktail Soup
Combine 2 tablespoons tomato paste, 2 cups low sodium tomato juice, 1 clove garlic, 2 tablespoons freshly grated horseradish, juice of one lemon, a dash of Tabasco, a pinch of salt and lots of freshly ground pepper in a food processor. Pour into bowls and top grilled shrimp and diced avocado.

Learn more about Jennifer at skinnychef.com, and read her exclusive Slashfood blogs every Monday and Friday.