12 ounces thinly sliced cucumbers, peeled and seeded before slicing
1/4 cup lemon juice
8 ounces sour cream
3 tablespoons minced dill
1 tablespoon sugar, or to taste
salt and pepper to taste
hot sauce, optional
Puree the cucumbers in a food processor or blender. Add the remaining ingredients and blend just until incorporated. Adjust the seasoning with sugar, salt and pepper. Serve immediately or refrigerate for later.
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