Cucumber soup: impossible food-wine pairing?!?

One dish that we have been making and enjoying this summer is chilled cucumber soup. We’ve used the recipe from Mark Bittman’s How to Cook Everything (buy on amazon), which calls for stock, sauteed shallots and heavy cream to enliven the cucumbers. We replaced the suggested dill with mint, which works well. (Even though we didn’t grow our own cucumbers, we did grow our own mint–long live container gardening!)

So before the summer weather escapes us and our dining is driven indoors, which wine would you pair with cucumber soup? Or is it…impossible?!?

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