This gazpacho is almost more a chopped salad than a soup. Yet despite the cucumbers, fennel, scallions and cranberry beans, most of the flavor comes from tomato juice. And as any cook knows, tomatoes are quite acidic. This presents a challenge when looking for a wine to match: You'll need one with enough acidity to stand up to the soup. Look to Soave, from Italy's Veneto region, a white wine that is noted for its crispness—although some might (rightfully) observe that most Soaves have little else to offer. Happily, a few high–quality producers are turning out clean, crisp wines that are also filled out by soft, surprisingly concentrated fruit (which works nicely with the shrimp and scallop in the gazpacho).