Smoke from mesquite chips in your backyard grill can be a stellar ingredient ― even in a bowl of soup. Lay some sweet summer corn, onions, and chilies (or red bell peppers or zucchini) on the barbecue, and they'll pick up intense, complex flavors from the smoldering wood as they cook. Then simply purée the vegetables with broth. From their flavor, you'd never guess that the resulting creamy all-vegetable soups have no extra fat. All of them taste good hot or cold, especially with crusty bread for dunking. Grilled shrimp on the side would complete the meal with style.