For appetizers in the summer, I default to cold soups. They're generally very easy, with some not even requiring cooking. Four favorites of mine that are available online:
Zucchini-Pear: http://www.nytimes.com/2007/10/03/dining/031mrex.html Use a parsnip rather than a carrot, it gives better color
Mango Gazpacho: http://allrecipes.com/recipe/mango-gazpacho/detail.aspx I puree in the garlic and jalapeno, rather than mince
Pineapple-Bell Pepper: http://www.epicurious.com/recipes/food/views/Pineapple-and-Bell-Pepper-Gazpacho-4326 Cut back on the parsley for better color; I generally use all red peppers; any sweet onion is fine, not just Maui
Cold Curried Coconut Carrot: http://www.epicurious.com/recipes/food/views/Cold-Curried-Carrot-and-Coconut-Milk-Soup-12489 Water vs. stock honestly makes little difference here.
General note on cold soups: You MUST have lots of garnish, otherwise it's like eating a big bowl of baby food.
Other favorites for meal starters: we enjoy make-your-own stuff at the table, like lettuce-hand rolls (http://www.epicurious.com/recipes/food/views/Lettuce-Hand-Rolls-242224 is a good base, but add more garnishes like chopped herbs, shredded carrot, thinly sliced cucumbers, scallions, etc.) or summer rolls (start here for some ideas: http://www.nytimes.com/interactive/2013/05/12/magazine/bittman-spring-rolls.html).
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