This past spring, Bill and I went on our first cruise ever–to the Bahamas. Besides being on a cruise ship, other things that we experienced for the first time on that vacation included:
- A 19 hour trip from Detroit to Miami. No, we did not drive. We flew.
- A Miami bar tab totaling $47.86. For two mojitos.
- Sleeping in a room the size of a cigar box. At least it had a balcony!
- Huddling inside a covered pavilion at a “resort” that had seen its heyday in the 1960s, while a violent tropical storm raged outside and blasted open several sets of French doors.
- The extremely fun water park at the gorgeously impressive Atlantis Resort
- Drambuie liqueur–particularly liked by Bill
- Salsa dance lessons–not so much liked by Bill
- Towels folded into animal shapes
- Chilled soups served as appetizers
Each evening in the ship’s main dining rooms, a different chilled soup was featured. How summer-y and refreshing! I tried one every day and was hooked. Although I cannot remember the exact names, I know that at least one of them was cucumber based. So, when I plucked the cucumber equivalent of a monster zucchini from our garden, I decided to look online and see if I could find a tasty sounding recipe for a chilled cucumber soup.
The recipe that I chose also contains fresh mint leaves–which we grow–and dry mustard. Based on some of the reviews, I substituted Dijon mustard for the dry stuff because it’s what I had on hand. I love that it uses Greek yogurt, so it has a decent amount of protein. It also called for five cucumbers, but since mine was the size of a 3-year-old child’s arm, I just used the one. The soup was very pretty and delicious, but Bill and I found that the chopped mint leaf added in at the end created an unappealing texture. So, I put the leftovers back in the blender and pureed it all together–much better! I did not add the additional finely diced cucumber either, since I wanted a smooth soup. (I forgot to snap a picture of it until it was almost gone, which is why the bowl looks barely filled in the photo.)
Here’s the link to the recipe:
COLD CUCUMBER MINT SOUP