1. Mango Soup food52.com SERVES 43 ripe mangos1 seven-ounce container of plain, low-fat Greek yogurt 1/4 cup coconut milk1/4 cup low-fat milk1 tablespoon + 2 teaspoons lime juice1/2 teaspoon salt2 teaspoons honey1 teaspoons mint leaves1/2 Serrano pepper, mincedSlice the mangos in half around the large pit in the middle. Scoop out the flesh with a spoon. Put the flesh in the blender.Add all the rest of the ingredients to the blender and blend like crazy.Chill for at least an hour before serving (or overnight -- if you can wait that long!).Save and print this recipe at Food52. 2. White Gazpacho with Cantaloupe food52.com Do not turn on your oven. Do not reach for the broth. Gather together the elements of a salad, and then take a sharp turn and pull out your blender. Get the full recipe at Food52. 3. Chilled Tomato Peach Soup food52.com A grown-up version of canned Campbell's tomato soup — and just as good with a grilled cheese sandwich. Get the full recipe on Food52. 4. Yogurt Soup with Cucumbers and Walnuts food52.com When you're too hot to cook and too hot to eat, it's time for yogurt soup. Get the full recipe on Food52. 5. Strawberry Gazpacho food52.com Anything can be turned into gazpacho, even strawberries. Get the full recipe at Food52. 6. Chilled English Pea Soup with Garlic Cream & Pickled Ramps food52.com Get the full recipe on Food52.