I wanted to make a quick meal that was cool and had lots of veggies, so I made a cold cucumber yogurt soup, oven baked tortilla chips, and sandwiches with diced cooked beets, walnuts, and goat cheese. It was a nice fresh meal and a good change from all the "on the road" food we ate all weekend.
To make the tortilla chips: Cut corn tortillas into small triangles, about 6 or 8 per tortilla. Lay the tortilla triangles in a single layer on a silpat or on another non-stick surface. Spray the top of the chips with vegetable spray and season with salt, and anything else you're in the mood for--paprika, chili powder, cumin, pepper, etc. Bake in a preheated 375F oven for about 10 minutes or so--just until they are lightly browned and start to crisp up.
This is the recipe I used for the cucumber soup, though I used all yogurt and no buttermilk. It would make a tasty dip for bread if made a bit thicker. http://www.epicurious.com/recipes/food/views/Chilled-Cucumber-Soup-15056