Peel and slice thin 2-3 cucumbers and place into serving bowl.

Sprinkle with salt & pepper and a little sugar and lemon juice, garnish with chopped dill (optional), toss lightly, and drench with 1/2 to 3/4 cup of fork-blended sour cream.

Note: This was one of my Grandma's favorite summer salads, and it's the perfect company to roast stuffed chicken. It should be prepared just prior to serving, as the cucumbers release a lot of liquid if allowed to stand any length of time.