For a few years, I've been enjoying this summery, grated cucumber soup made with buttermilk and sour cream, some flavorings (Dijon mustard, salt and pepper, a little bit of grated onion), and served chilled. I make it the same way every time, because that's how the recipe goes. I might vary the proportions of various ingredients, but it's always peeled, grated cucumbers.
Until this summer. I now have an Asian cucumber plant of my own, and it's been producing some beautiful, gnarly, sweet, crisp specimens. Tender skin. No seeds to speak of.
And it's all mine! I grew it; I don't want to waste any of it. (I'm like that.)
So I thought it perfectly reasonable to chop up the cukes and run them in the blender, unpeeled, (and not grated!) for making this soup. Easy-peasy. I anticipated a creamy, smooth, pale green concoction.
Instead I got grit. Green-flecked grit.
It tasted great, but my recipe writer (a favorite) was right: Peeled, grated cukes make a cushiony, velvety soup with interesting mouth-feel. Blendered, unpeeled? Pah.