"Vegan Soups and Hearty Stews for All Seasons" by Nava Atlas (Clarkson Potter, $17.95)

Sometimes, the second time around is even sweeter. That's what I've found with going through my best cookbooks. If you flip through your favorites, you may find the same kind of treasure trove, which turns into a money-saving and time-cutting venture, since you are "recycling" recipes rather than purchasing or searching out brand-new ones.

I've found this with many cookbooks, and this summer, the one that made the sweetest impression is "Vegan Soups and Hearty Stews for All Seasons" by vegan cookbook author extraordinaire Nava Atlas.

I'd loved the 2009 book the first time around, specifically for its hearty fare, and even though it did scrumptiously cover all seasons, I relied on it more for its traditional autumn and winter soups and stews.

Recently coming across it on a hot summer day, when my thirst was soaring along with my imagination, I flipped to the "Summer" chapter in the book. I couldn't help reimagining almost all of Atlas' innovative cold soups as icy smoothies in frosty tall mugs accompanying me through my daily tasks.

Within minutes, this idea became a refreshing reality. Give some of my new favorites of hers a try:

STRAWBERRY COLADA SMOOTHIE

1 1/2 cups (preferably organic) strawberry juice

1 (13.5 ounce) can light coconut milk

1 quart ripe strawberries, hulled and cut into approximately 1/2-inch chunks

2-3 tablespoons natural granulated sugar or agave nectar, or to taste (see Note)

1/4 teaspoon cinnamon

Fresh mint leaves, to taste

Ice cubes, as needed

Yields 6 servings.

Place all ingredients in a blender (or split into batches, depending on size of blender), adding ice cubes, one at a time, from hole in center of blender cover. Blend to desired thickness.

Note: I use natural zero-calorie sweetener stevia, to taste.

SPICED SUMMER FRUIT SMOOTHIE

1 cup fresh blueberries

3 sweet red plums, diced

4 medium ripe peaches, diced

1 cup seedless red or green grapes

1 cup hulled and chopped strawberries

Juice of 1/2 lemon

4 1/2 cups apple juice

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 cup semisweet red wine (optional)

3 tablespoons natural granulated sugar or agave nectar, or to taste (see Note)

Ice cubes, as needed

Yields 6 servings.

Place all ingredients in a blender (or split into batches, depending on size of blender), adding ice cubes, one at a time, from hole in center of blender cover. Blend to desired thickness. If too thick, add more apple juice.

Note: I use natural zero-calorie sweetener stevia, to taste.

Lisa Messinger is a first-place winner in food writing from the Association of Food Journalists and the author of seven food books, including "Mrs. Cubbison's Best Stuffing Cookbook" and "The Sourdough Bread Bowl Cookbook." She also writes the Creators News Service "After-Work Gourmet" column. To find out more about Lisa Messinger and read features by other Creators Syndicate writers and cartoonists, visit the Creators Syndicate website at www.creators.com.