By Deborah Salomon

Feature Writer

Cool soups aren't an oxymoron and needn't be limited to gazpacho, although with ripe tomatoes overflowing farmers- markets that's the logical way to go. Other varieties come together quickly with some fresh, some prepared ingredients:

For example:

Salsa soup, gazpacho's cousin: Stir a half cup bottled mild salsa (preferably pineapple or peach although black bean works well, too) into a can of premium hearty tomato soup, like Progresso or Healthy Choice. Puree half the mixture in the blender or processor and add back. Chill well and float a spoonful of light sour cream on top.

Almost vichyssoise: Steam 2-3 cups baby spinach leaves (remove stems) until wilted. Puree a can of cream of potato soup with ? cup, each, milk and buttermilk. Stir in wilted spinach leaves and chopped scallion. Chill several hours.

Melon soup: This favorite demands a ripe, sweet cantaloupe with deep orange flesh, preferably an Athena. Puree about 2 cups cubed melon with 3-4 cups plain lowfat yogurt, 1 tablespoon honey and, for kicks, a dash of hot sauce. Float a paper-thin melon crescent on top. Instead of melon, try ripe, juicy peaches. Play with amounts until you find the preferred consistency. Also nice with ripe honeydew and 2 tablespoons fresh lime juice.

Summer pea soup: Cook a package of frozen petite peas in 4 cups light chicken broth for 2-3 minutes. Cool, puree in blender. Stir in enough buttermilk or plain yogurt to impart a creamy consistence. Chill, scatter with mint leaves.

Curried carrot soup: Peel and cut up 1 pound of fresh garden carrots and one medium new potato. Simmer in 4 cups light chicken or vegetable stock until very tender, adding 1 teaspoon curry powder (or less, to taste) during last few minutes. Cool, puree in blender or processor. Stir in ? cup light cream. Chill several hours or overnight. Serve with finely grated raw carrot on the surface.

A bowl of cool soup, a slice of good bread topped with unsalted butter and paper-thin cucumber slices and on the hottest night, dinner's done.

Contact Deborah Salomon at debsalomon@hotmail.com.