This a great way to take advantage of the full nutrition of your summer vegetables and fruits.  There is a lot of room for mixing and matching whatever you have fresh.  A high-powered blender is a must have to make sure soup is creamy and delicious.  Also, best to make sure it sits in fridge a while before you serve it.

Ingredients:

• 1 Avocados
• 1 Lemons and Zest
• 1 Zucchini
• 1 Cucumber
• 6-7 Ripe Vine Tomatoes
• Handful of Basil and or Parsley
• 2 Ears Corn
• 1 Bell Pepper
• 8-10 Large Shrimp
• Garlic
• 1 Full Onion (1/2 Red and ½ White) 
• Peach to add sweetness  (optional)

Directions:

• Peel and dice your vegetables.  I usually make big chucks with the items I am going to put in blender and small dice the stuff I will use in soup.  The small dice offers a nice complexity of texture between the creamy soup and julienned herbs. 
• I save my vegetable scraps to add to the water I will cook shrimp cocktail in. This will add lots of flavor.  
• Boil water with vegie scraps and cook shrimp until pink and add to ice batch immediately and set aside.
• Blend together and let sit in fridge for few hours or even over night