A chilled bowl of soup might just be the ticket for mealtime in the blistering heat. Chock-full of nutritious fruits or vegetables, such dishes are the perfect way to begin a light meal that may consist of just a side salad and some good crusty bread.

Schav is an old-fashioned, Eastern European soup that was often made with spinach or whatever greens were available. The version below uses Swiss chard. About gazpacho: It did have its heyday in the '70s, and for good reason. It's a timeless recipe, a classic -- your hot weather friend.

The recipes below all serve 8 people: enough for two meals -- or double helpings, depending on your customers.

Schav (Dairy)

1 bunch green Swiss chard (leaves only)
2 medium potatoes, peeled
2 scallions, trimmed and cut into 1/2-inch lengths
1/3 cup fresh dill weed, snipped
2 quarts clear, unsalted vegetable stock
freshly squeezed juice of 1 lemon
1 and 1/2 tsps. salt (or to taste)
3/4 tsp. freshly ground black pepper (or to taste)
1 and 1/2 Tbsps. sugar
1/2 cup dairy sour cream
Rinse chard leaves and drain very well (squeeze out water with your hands). Chop coarsely. Cube potato into small cubes.

Place chard, potatoes, scallions, dill and stock in a 3-quart saucepan. Cover and bring to a boil over high heat.

Reduce heat to simmer. Cook until potato is cooked, about 20 minutes.

Add lemon juice, salt, pepper and sugar. Continue to cook for an additional 10 minutes. Remove from heat.

Chill for at least 2 hours. Stir sour cream into individual soup portions immediately upon serving.

Gazpacho (Pareve)

3 lbs. tomatoes
1 large seedless cucumber
2 red bell peppers
1 jalapeno pepper
1/4 cup vinegar
1/3 cup extra virgin olive oil
salt and freshly ground black pepper

Peel tomatoes by blanching for one minute in boiling water, then plunging into cold water. Peel.

Peel the cucumber and chop coarsely. Chop the bell peppers. Seed the jalapeno and chop coarsely. Combine all ingredients except salt and pepper in a large container. Refrigerate overnight or at least 6 hours.

Puree vegetables until smooth in a blender. Strain soup into a bowl. Season with salt and pepper and serve immediately.

Chilled Tomato Soup (Dairy)

2 lbs. ripe tomatoes
14  basil leaves (divided)
1 cup chopped chives
4 cups plain yogurt
1 and 1/2 tsps. sugar
1/2  to 3/4 tsp. salt
pinch granulated garlic
Peel the tomatoes by blanching for one minute in boiling water, then plunging into cold water. Peel and cut into quarters. Chop finely in a food processor or blender.

Add 6 basil leaves, chives, yogurt, sugar, salt and garlic to tomatoes. Blend, scraping sides as necessary.

Transfer to a large, covered container. Chill for at least 6 hours. Serve cold, floating a whole basil leaf on top of each portion.

Cold Honeydew and Mint Soup (Pareve)

1 and 1/2 cups fresh mint leaves, plus 8 leaves for garnish
3/4 of a honeydew melon cut into 1-inch pieces
5 Tbsps. fresh lime juice
2 Tbsps. sugar (or to taste)
pinch of salt
Rinse the mint leaves and dry completely. Puree the mint, honeydew, lime juice, sugar and pinch of salt until smooth in blender or food processor in batches.

Transfer to a covered container and chill for at least 2 hours or over night. Ladle into bowls and garnish each serving with a mint leaf.