Cold Soups for August in July

According to the Seattle Times, we’re going to enjoy more swimming weather for at least a few days. What we need is cold, but nourishing, soups. They’ll cool us, supply needed moisture, and won’t heat up the cook nor the kitchen. Here’s one that takes only a little low-heat cooking, and another you don’t cook at all..
 
Campechana
Magnificent Mexican Seafood Gazpacho
Cooking Time: 10 min. Servings: 4-5
1/4 lb. true cod, halibut, or other white fish
¼ lb. small scallops, or large scallops sliced crosswise
¼ lb. large cooked shrimp, no shells
2 cups fish stock or clam and oyster liqueur or chicken broth
1/2 cup tomato juice
½ cup water
 
2 Roma tomatoes or 2 small red-ripe round tomatoes
1/3 cup minced green bell pepper
1 jalapeño pepper, minced
2 green onions, thinly sliced, 5-6 inches of tops included
1 garlic clove, minced
2 Tablespoons minced cilantro
Salt and white pepper to taste
 
Cut fish in bite size pieces. Poach seafood in fish stock until opaque.
Add remaining ingredients. Add water to desired consistency and taste. Chill. Serve in glass bowls.
 
Tzatziki Thessaloniki
Greek Cucumber Yogurt Soup Serves: 3
2 cups plain yogurt
1 medium size cucumbers, peeled and chopped
2 cloves garlic, minced
2 Tablespoons finely minced parsley
1 Tablespoons minced fresh mint
Dash salt
 
Combine all ingredients in food processor. Whirl just until well blended and of soupy consistency. Serve cold.