This cool and creamy salad dressing is great on mixed summer salad greens or drizzled on chilled, poached salmon. Don’t shrink away from a few drops of hot sauce or a pinch of cayenne – a little heat adds a nice zesty note.
12 ounces thinly sliced cucumbers, peeled and seeded before slicing
1/4 cup lemon juice
8 ounces sour cream
3 tablespoons fresh minced dill
1 tablespoon sugar, or to taste
Salt and pepper to taste
A few drops of hot sauce, or pinch of cayenne pepper – optional
Process the cucumbers in a food processor or blender until smooth. Add the remaining ingredients and blend just until incorporated. Adjust the seasoning with sugar, salt and pepper.
Serve immediately or refrigerate for later.