* 1 pound European cucumbers, cut into 1/2-inch pieces
* 3/4 cup plain whole milk yoghurt
* 1/4 cup water
* 1 tablespoon fresh lemon juice
* Pinch of curry powder
* Pinch of cayenne pepper
* 2 teaspoons creme fraiche or sour cream
* Salt and freshly ground white pepper
* 1/4 cup heavy cream
* 16 small mint leaves

1. In a blender, combine the cucumbers, yoghurt, water, lemon juice, curry powder and cayenne and puree until very smooth.
2. Blend in the creme fraiche. Strain the soup through a fine sieve, pressing down on the solids to extract as much liquid as possible.
3. Season the veloute with salt and white pepper and refrigerate until chilled.
4. In a medium bowl, gently whip the cream.
5. Season with salt and white pepper and chill.
6. Just before serving, stir the veloute and pour it into small glasses or demitasse cups. (will serve 4 - with "seconds"
7. Garnish each serving with a heaping teaspoon of the whipped cream and 2 mint leaves.

Make Ahead
The veloute can be refrigerated overnight. In fact, this creamy soup is also great the next day, after the flavours have blended.
Wines
A full-flavoured Champagne will balance the richness of the soup. Otherwise, a crisp, herbal Sauvignon Blanc.

* One 4-ounce bunch of arugula (Rocket), coarsely chopped
* 2 tablespoon snipped chives
* 2 tablespoons capers, drained and rinsed
* 1 garlic clove, minced
* 2 teaspoons finely grated orange zest
* 1/4 cup extra-virgin olive oil, plus more for brushing
* 3 tablespoons fresh orange juice
* 1 tablespoon white wine vinegar
* Salt and freshly ground pepper
* Four boneless chicken breast halves, with skin
* Orange sections, for garnish

1.In a mini food processor, pulse the arugula/rocket with the snipped chives, capers, garlic and orange zest until it is finely chopped.
2.Add 1/4 cup of the olive oil, the orange juice and vinegar and pulse to a coarse puree.
3.Transfer the salsa to a bowl and season with salt and pepper.
4.Light a grill or heat a grill pan.
5.Lightly brush the chicken with olive oil and season with salt and pepper.
6.Grill the chicken over moderate heat, turning occasionally, until browned and cooked through, about 12 minutes.
7.Transfer the chicken to plates and top with the salsa.
8.Garnish with the orange sections and serve.

Wines
A Sauvignon Blanc with full, sassy fruit - or even one of the newer Light Reds recently featured on our GrapeVine section: such as Chain of Ponds Novello Rosso, or Pizzini Rosetta Sangiovese Rose

* 1 pint strawberries, hulled and finely diced
* 1 1/2 cups sugar
* 1 cup water
* Zest and juice of 2 navel oranges
* Zest and juice of 2 lemons

1.In a bowl, toss the berries with 1/2 cup of the sugar.
2.Cover with plastic wrap and let stand at room temperature for 4 hours or refrigerate overnight
3.Stir occasionally until the sugar is dissolved and the strawberries are very juicy.
4.In a small saucepan, combine the remaining 1 cup of sugar with the water and citrus zests.
5.Bring to a boil over moderate heat and cook just until the sugar dissolves, stirring occasionally; let the citrus syrup cool.
6.Strain the citrus syrup into a medium glass or ceramic bowl. Strain the strawberry juice into the syrup and add the orange and lemon juices.
7.In a food processor, combine one-third of the strawberries with 1/2 cup of the syrup and puree until smooth.
8.Stir the strawberry puree into the syrup and freeze for 30 minutes. Using a fork, stir the ice crystals that form around the edges into the more liquid centre and return to the freezer. Continue to stir and freeze until the mixture resembles soft snow, about 40 minutes. Stir in the remaining strawberries, freeze until just firm but not solid and serve.