For days when you're looking for something cool and refreshing but healthy, to serve as a first course or as a refresher on its own, chef Terry Conlan at Lake Austin Spa Resort, in Austin, Texas, has a few suggestions -- and look, no cooking.

They are colorful, tasty and unconventional variations on the gazpacho theme, chilled vegetable and fruit soups. They are lighter in oil than traditional recipes and don't include the bread crumbs that are often part of Spanish gazpachos.

Developing his gazpachos, Conlan explained, and testing out ingredients, "I was trying to strike a balance. With the sweetness of the fruit, they needed a little heat -- that's the hint of pepper -- and acidity, from the vinegars."

Once you've picked your fruit and vegetables and have set out your seasonings, making the gazpachos takes just a few whirls in the processor to blend or puree the ingredients. Make sure they are nicely chilled and serve them in chilled bowls for a really frosty effect.

Conlan serves the gazpachos, sometimes in a martini glass, as a starter for a dinner of several courses. At home, you could also serve them in larger helpings, perhaps with a sandwich, for lunch or a refreshing snack.

"I am not interested in diets or gimmicky foods. I want to produce healthy, relatively low-fat, absolutely delicious meals that everyone will enjoy eating on a long-term basis," says Conlan, who's been at the resort since 1992 and often uses vegetables and herbs from its organic gardens to give flavor to his dishes.

He also makes learning about good food part of the resort's activities. He holds daily cooking demonstrations for guests in his kitchens, with tastings, of course. And he's also organized weeklong culinary programs starring guest chefs, and including hands-on cooking classes and related food events.

Green Grape Almond Gazpacho

1 1/2 pounds green grapes

1 small cucumber, peeled, seeded, chopped

3 tablespoons blanched almonds, toasted

2 green onions, minced

3 tablespoons rice vinegar

1/3 cup plain fat-free yogurt

1 ounce of fat-free cream cheese

1 ounce reduced-fat cream cheese

3 tablespoons buttermilk

1 tablespoon olive oil

1 teaspoon minced dill

Salt and hot pepper sauce, to taste

Minced chives for garnish

Puree all ingredients together, chill, and garnish with chives.

Makes 6 servings (3/4 cup each).

Nutrition information per serving: 139 cal., 3.7 g pro.,

19 g carbo., 5.4 g fat.

Watermelon Gazpacho

4 cups cubed, seeded watermelon

1/2 cup peeled, seeded, coarsely chopped cucumber

About 1/4 cup chopped bell peppers, red, yellow or green, mixed, as desired

1/4 cup chopped fennel bulb

3 tablespoons chopped green onion

3 tablespoons chopped mint

2 teaspoons chopped Italian parsley

1 clove garlic, minced

3/4 cup cranberry juice

3 tablespoons lime juice (from 2 limes)

1/2 teaspoon salt

1/2 teaspoon hot pepper sauce

1 tablespoon olive oil

1 1/2 tablespoons white wine vinegar

Pulse all together in a food processor, keeping some texture. Chill.

Makes 6 servings (3/4 cup each).

Nutrition information per serving: 61 cal., 8 g pro., 10 g carbo., 10 g fat.

Red Grape Gazpacho With Goat Cheese Quenelles

4 cups seedless red grapes

1 small cucumber, peeled, seeded, chunked

1/2 cup diced red onion

1 teaspoon minced garlic

1 cup red grape juice

1/4 cup mild vinegar, preferably rice vinegar, or white wine

3/4 teaspoon salt

3/4 teaspoon hot pepper sauce

1 1/2 tablespoons olive oil

Puree all and chill.

Quenelles

2 ounces goat cheese

3 ounces reduced-fat cream cheese

2 tablespoons fat-free half and half

1 1/2 teaspoons minced chives

1 1/2 teaspoons minced fresh oregano

Pinch of salt

Serve gazpacho in chilled bowls. Top each serving with small scoops of cheese mixture, i.e. quenelles.

Makes 6 servings (3/4 cup each).

Nutrition information per serving: 151 cal., 3 g pro., 23 g carbo., 5.6 g fat.

Strawberry Gazpacho

2 medium-sized ripe tomatoes, peeled, cored, quartered

1/4 cup roasted, peeled, chopped red bell pepper

3/4 cup sliced strawberries

1/4 cup chopped shallots

1/4 cup peeled, seeded, chopped cucumber

1/4 cup minced fennel bulb

1 large clove minced garlic

2 tablespoons finely chopped strawberry

2 tablespoons minced fennel

2 tablespoons peeled, finely chopped cucumber

2 cups cold water

2 tablespoons white wine vinegar

3/4 teaspoon salt

2 teaspoons sugar

1 teaspoon hot pepper sauce

2 tablespoons olive oil

Minced mint for garnish

Puree tomatoes, bell pepper, sliced strawberries, shallots, cucumber, 1/4 cup minced fennel and garlic together in a food processor. Combine with remaining ingredients through olive oil. Chill. Serve cold, garnished with the mint.

Makes 8 servings (3/4 cup each).

Nutrition information per serving: 97 cal., 2 g pro., 15 g carbo., 3.5 g fat.

Golden Gazpacho

3/4 cup roasted, peeled, seeded and chopped yellow bell pepper

3/4 cup minced onion

3/4 cup seeded, peeled, diced cucumber

2 garlic cloves, minced

30-ounce can yellow tomatoes (see note)

1/2 cup cold water

1 teaspoon sea salt

1 teaspoon fresh minced dill weed

2 tablespoons cider vinegar

1 tablespoon extra-virgin olive oil

1/2 teaspoon hot pepper sauce

Combine the pepper, onion, cucumber, garlic and tomatoes in a blender or food processor. Puree. Add the water, salt, dill weed, vinegar, olive oil and hot pepper sauce; pulse until well mixed. Remove the soup to a covered container. Refrigerate until completely chilled. Serve cold in chilled soup bowls.

Makes 6 servings.

Note: Peeled, fresh yellow tomatoes will work, but good-quality canned ones make an excellent, and much easier, soup, Conlan says. If you cannot find yellow, substitute red tomatoes for a more traditional version. If you wish, add a couple of cooked, peeled and chilled shrimp to each serving to make a "souper" shrimp cocktail.

Makes 6 servings (3/4 cup each).

Nutrition information per serving: 50 cal., 1 g pro., 8 g carbo., 2 g fat.