Add the white wine, honey, mint leaves, lemon zest & juice, cinnamon, and ginger in a saucepan.
Stir over a low heat setting just until the honey has dissolved.
Add the peach slices and cucumber, and turn the burner up to a medium setting.
Cook for about 5 minutes, stirring frequently.
Stir in the cream, and continue to cook for another 10 to 15 minutes, until the peaches are tender. Adjust the heat if it gets too hot – you don’t want the cream to scorch.
Remove from the heat, and allow the soup to cool to room temperature.
Once cooled, pour the soup into a blender or food processor, and blend until smooth.
Cover, and refrigerate until thoroughly chilled.
Serve garnished with a dollop of Greek yogourt swirled into the soup.