When you get home after a long day, after the summer sun has sapped all your energy, the last thing you want to do is cook or eat a full-blown, hot, Indian meal. But meals don't have to be that elaborate, and nor do they have to be hot. Here are some summer recipes for delicious cold soups that are easy to make, nutritious, filling, and lets not forget - Cooling.

Gazpachio - Put 1/3 cup olive oil and juice of 1 lemon into a blender. Add 6 -8 tomatoes chopped; 1/2 large white onion, chopped finely; 1/2 large white onion, chopped in 1/4 inch chunks; 2 small cucumbers or 1 large cucumber, chopped. Season with sea salt, fresh ground black pepper, chopped basil or cilantro,2 cloves garlic. Mix until the gazpacho is soupy but still has some good-sized chunks; add salt, pepper, oil or basil to taste. Serve cold.

Cold buttermilk and shrimp soup - In a large bowl, whisk together 1 quart buttermilk, 1 Tbsp Dijon mustard, 1 tsp salt and 1 tsp sugar. Add 8 ounces shrimp, peeled, deveined, 1 cucumber, peeled, seeded and chopped and 2 tbsp chopped green onion. Stir until well combined. Refrigerate, covered, for 3 hours or until very cold.

Chilled mango soup - Cut 2 peeled and pitted mangoes into a large dice. Working in batches, puree the mango, 2 cups of orange juice, 12 ounces of plain yogurt, and juice from two limes, using a blender, food processor, or hand blender until smooth. Taste and add more lime juice, if necessary. Chill for at least 2 to 3 hours and serve cold.

Creamy and cold avocado soup - Place 2 medium, ripe avocados (seeded and peeled), 2 ½ cups cold water, 1 cup fresh cilantro leaves, 8 ounces cream, 3 tbsp fresh lime juice, 2 cloves garlic and 4 tsp Maggi chicken stock in blender; cover. Blend until smooth. Refrigerate for 1 hour. Garnish with chopped avocado and cilantro; serve immediately.Makes 5 to 6 servings.