Sometimes flipping through an older well-loved cookbook is a way to save time and money — and discover previously hidden gems.

I've found this kind of "recycling" to work well many times, and this summer the one that made the sweetest impression is "Vegan Soups and Hearty Stews for All Seasons" by vegan/vegetarian cookbook author extraordinaire Nava Atlas, who has penned close to a dozen acclaimed plant-based titles.

I'd enjoyed the 2009 book the first time around, specifically for its especially hearty fare, and, even though it did scrumptiously cover all seasons, I relied on it then more for its traditional autumn and winter soups and stews.

Coming across it recently on a hot summer day, when my own temperature felt like it was rising, sent my imagination soaring. As I flipped to the "Summer" chapter in the book, I couldn't help but wanting to try almost all of Atlas' cold soups that I had skipped over the first time.

The book has the full-fledged recipes for when you have time. To quickly soothe my thirst, I whipped up some inspirations from her flavor combinations for shortcuts that were delightful. For mine that follow, just use ingredients to taste, puree and then chill before serving. Cold summer soups are also a clever way to introduce children, who might otherwise be picky, to produce.

Fun fare like this also proves food and beverage preparation can be easy, nutritious, inexpensive, fun — and fast. They take just 10 seconds each to read and are almost that quick to prepare. The creative combinations are delicious proof that everyone has time for creating homemade specialties and, more importantly, the healthy family togetherness that goes along with it.

Another benefit: You effortlessly become a better cook, since there are no right or wrong amounts. These are can't-go-wrong combinations, so whatever you — or your kid helpers — choose to use can't help but draw "wows" from family members and guests.

—Pea is for Perfect: Cooked cooled potatoes, cooked cooled peas, cucumber, fresh dill, lime juice, milk type of your choice (e.g., dairy, soy, almond, coconut), garlic powder, onion powder, salt and freshly ground pepper.

—Foreign Feast: Tomatoes, mango, cucumber, red bell pepper, scallions (green part only), lime juice, curry powder, salt, light coconut milk and store-bought Thai-style peanut satay sauce or creamy peanut butter thinned slightly with light soy sauce or agave nectar.

—Avocadoes Equal Excellence: Avocadoes, regular or vegan sour cream, milk type of your choice (e.g., dairy, soy, almond, coconut), red bell pepper, scallions (green part only), fresh dill, ground cumin, curry powder, salt and freshly ground pepper.

—Minty freshness: Strawberries, light coconut milk, sweetener (e.g., natural stevia or agave nectar), cinnamon and mint leaves.

—Mad for Melons: Watermelon, honeydew, cantaloupe, orange juice (preferably fresh), blueberries, vanilla frozen yogurt.

CHILLED CANTALOUPE-LIME SOUP

8 heaping cups lush, ripe cantaloupe, cut into 2-inch chunks

1 1/2 cups mango nectar or orange-mango juice

1 tablespoon lime juice

2-3 tablespoons agave nectar or maple syrup, to taste

Pinch of ground cinnamon

Pinch of ground nutmeg

1 cup berries, any variety, for garnish

Fresh mint leaves, for garnish (optional)

Yields 6 servings.

Set aside about 2 cups of the melon chunks and place the rest in a food processor or blender. Process until smoothly pureed, then add the nectar and lime juice and spices. Process again until thoroughly blended. Transfer the mixture to a serving container.

Cut the reserved melon chunks into 1/2-inch dice and stir them into the soup. Cover and chill for an hour or so before serving. Garnish each serving with some berries and 2 or 3 mint leaves, if desired.

—"Vegan Soups and Hearty Stews for All Seasons" by Neva Atlas.

If tradition is what you'd like to try, here's a classic gazpacho — perhaps the most well-known of chilled soups — from BettyCrocker.com. It sports a slightly spicy twist:

SPICY TRADITIONAL GAZPACHO

2 medium tomatoes, chopped

1 small cucumber, chopped

1 small onion, chopped

1/2 green bell pepper, chopped

1 clove garlic, finely chopped

1 tablespoon wine vinegar or lemon juice

1-2 dashes red pepper sauce

1/4 teaspoon salt

1 (24-ounce) can spicy hot vegetable juice cocktail or tomato juice (3 cups), chilled

Yields 7 servings.

In large bowl, mix all ingredients.

Cover; refrigerate until serving time. Cover and refrigerate any remaining gazpacho.

Photo courtesy of BettyCrocker.com

Tomato-based gazpacho is one of the most well-known chilled soups, but imagination can turn just about any seasonal fruit or vegetable into a delicious cold soup first course.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "Cooks' Books" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.