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Cucumber and Wine Soup (adapted from Food & Drink Magazine, Early Summer 2002) serves 4

A delightfully refreshing beginning to a summer evening meal, this soup is best made just a few hours in advance. If you prefer a thinner consistency, simply add more wine.

1 large cucumber peeled and seeded 1/2 cup loosely packed fresh coriander leaves 1 small onion, peeled and diced 1/2 cup Lailey Vineyard 2000 Riesling or 2001 Vidal 1/2 cup yogourt 1 tsp sea salt 1/4 tsp ground cumin freshly ground white pepper

Chop cucumber, place in food processor; add coriander and onion. Process until finely chopped but not pureed. In a large bowl, whisk together wine, yogourt, salt and cumin. Stir in chopped cucumber mixture. Season with pepper, and chill.

serve with the chilled Lailey Vineyard wine you chose for the soup www.laileyvineyard.com