• 6 to 8 inch long cucumber
• fresh dill weed
• Kosher salt
• fresh black pepper
• Xanthan gum

• peel the cucumber, and split it in half lengthwise
• using a spoon, scrape out the seeds
• chop into large pieces and blend (on liquefy) until very, very, smooth
• chop a few large fronds of fresh dill into ¼ inch long pieces
• sprinkle in Kosher salt (adjust to taste - start with a little only)
• grind some black pepper into the mixture (adjust to taste - start with only a little)
• add in the chopped dill fronds
• add ¾ teaspoon of the Xanthan gum
• blend only briefly, in short bursts, so you do not liquefy the dill fronds
• let the dressing sit for at least an hour in the refrigerator, so the dill has time to release its flavor

note: In both the cucumber lime and cucumber dill recipes it is important that the cucumber be blended until very smooth so the dressing does not have a grainy texture.