1 bottle Dry white wine
1/2 cup Brandy
1 liter Sparkling Water
1 Orange
1 Lemon
1 Lime

1. Thinly slice the orange, lemon, and lime.
2. Add the fruit, white wine, and brandy to the pitcher and chill.
3. Add the sparkling water just before serving to preserve the fizz.

4 Hothouse cucumbers, peeled and coarsely chopped
2 Yellow bell peppers, chopped
2 Red bell peppers, chopped
4 Garlic cloves, minced
4 Tablespoons Fresh dill
2 cups Low fat yogurt
1 cup Light sour cream
4 Tablespoons White wine vinegar
2 Tablespoons Olive Oil
2 Teaspoons Salt

Serves 8

For the Salad:
¼ pound Manchego cheese
Two 10-ounce packages arugula

For the Vinaigrette:
1 ½ cup pomegranate juice
¼ teaspoon Dijon mustard
¼ teaspoon sugar
½ teaspoon salt
½ cup olive oil

1. Slice or shave the cheese into long, thin strips and lay 3 or 4 slices on top of approximately 1-cup of stacked arugula greens.
2. Prepare the vinaigrette in a medium saucepan over high heat and reduce the pomegranate juice until ½ cup remains, about 10 minutes.
3. In a medium bowl, combine the reduced pomegranate juice, Dijon mustard, sugar, and salt. Whisk in the olive oil in a slow, steady stream. Just before serving, drizzle on top of the salads.

1. Thoroughly combine all ingredients in a large bowl.
2. Puree the soup in batches in a blender or food processor. Refrigerate over night and serve.