Sometimes the biggest question I face every summer isn’t which set of parents to visit, or which box-office smash hit action movie we won’t be spending $30 on, or even who is going to mow the lawn this week.

No, the biggest question that comes my way is usually from a reader who wants a quick nutritious snack that can replenish the little field warriors after their Little League game.

My first thought was to come up with a cold fruit-based soup, but then, inspiration hit, and I thought, why not gazpacho? It’s the perfect blend of veggies that’s refreshing, nutritious, cold and so delicious. It’s usually non-dairy and sometimes even gluten-free (depending on which recipe you use). VoilÀ! The perfect soup for a snack or meal that is ready to go the minute you walk in the door.

Classic Tomato Gazpacho

2 pounds large tomatoes, halved

1/2 pound country-style bread, crust removed, cut into 1/2 -inch pieces (about 4 cups)

1 red bell pepper, seeded, diced

1 cup chopped peeled English hothouse cucumber

1 cup chopped red onion

1/4 cup wine vinegar

1/4 cup modified olive oil

1 garlic clove, minced

1/2 teaspoon ground cumin

1/2 teaspoon paprika

1 cup water

Working over bowl, gently squeeze tomato halves to release seeds and juices. Strain juices, pressing on solids to extract as much juice as possible (about 1/2 cup). Discard seeds. Chop tomatoes. Transfer chopped tomatoes and tomato juice to large glass bowl. Add next nine ingredients. Let stand at room temperature 1 hour. Working in batches, purée gazpacho with 1 cup water in blender until smooth. Pour gazpacho into coarse strainer set over large bowl. Press on solids to extract as much soup as possible. Season with salt and pepper. Chill at least 2 hours and up to one day. Serve cold. Serves 4 to 6.

Watermelon Gazpacho

8 cups finely diced seedless watermelon

1 medium cucumber, peeled, seeded and finely diced

1/2 red bell pepper, finely diced

1/4 cup chopped fresh basil

1/4 cup chopped fresh parsley

3 tablespoons red-wine vinegar

2 tablespoons minced shallot

2 tablespoons olive oil

3/4 teaspoon salt

Mix watermelon, cucumber, bell pepper, basil, parsley, vinegar, shallot, oil and salt in a large bowl. Purée 3 cups of the mixture in a blender or food processor to the desired smoothness; transfer to another large bowl. Puree another 3 cups and add to the bowl. Stir in the remaining diced mixture. Serve at room temperature or chilled. Serves 6.

Pineapple Gazpacho

1/2 cup coarsely chopped yellow bell pepper

1/4 cup pineapple juice

1/4 cup chopped onion

2 teaspoons rice vinegar

1/2 teaspoon hot sauce

1/8 teaspoon salt

1/8 teaspoon pepper

1 (1 1/2 pounds) cored peeled pineapple, cut into chunks

1 medium cucumber, peeled, seeded and quartered

1 tablespoon brown sugar

1/4 cup finely diced seeded peeled cucumber

1/4 cup finely diced red bell pepper

1/4 cup finely diced green bell pepper

1/4 cup chopped fresh cilantro

Place first nine ingredients in a blender or food processor; process until minced. Pour into a bowl; stir in sugar. Cover and chill. Spoon soup into bowls. Combine diced cucumber and remaining ingredients, tossing gently. Top each serving with 3 tablespoons cucumber mixture. Serves 4. This recipe can be doubled or tripled.