Chilled Creamy Cucumber Soup  Serves 4

4 large cucumbers, peeled and seeded – cut into small pieces
1 tub Greek Yogurt or 6 oz. Crème Fraiche
1 cup Chenin Blanc wine or other dry, crisp white wine
3 Tablespoons Sherry Vinegar
1 small bunch fresh Basil – chopped fine
5-7 leaves fresh spearmint – chopped fine
sea salt
white pepper
pinch cayenne pepper (optional)

Put the cucumbers into a blender with the white wine, sherry vinegar, sea salt, white pepper and blend until smooth.  Add the basil and mint and blend to incorporate.  Add the Greek Yogurt or Crème Fraiche to the soup and blend until mixed.   Taste and adjust the seasoning.  Serve Cold.  You can sprinkle additional chopped basil and mint on top if desired.