How about the classic that I assume a lot of us grew up with-- sliced into cuke salad with sweet onions, dressing of mayo, cider vinegar, and sugar? God, I love that stuff.
I love cukes on turkey sandwiches.
I had the best cuke salad in a Japanese restaurant once-- it had a very hot mustard dressing that was sublime with the cooling cucumber. I'd love a recipe for that.
For all the suggestions for thin slices or ribbons, rather than halving lengthwise and scooping out the seeds, peel the whole cuke, then use the vegetable peeler to to lengthwise ribbons. When you get close to the seeds, do a quarter turn and continue, repeating till you are left with a column of seedy pulp. This is also a good way to handle summer squashes when prepping for serving raw.
My go-to salad when cukes are in season is very thinly sliced (salted and drained) mixed with sour cream and tons of fresh dill, salt and pepper to taste. This salad is always requested for parties and everyone seems to love it. Sometimes we add a shallot that has been minced.
threads about specific recipes:
To consume cukes in volume, how about more, different cucumber salads? Maybe Thai style? That salad will definitely keep for a while in the fridge.
How about jullienned cucumber strips in a cold noodle dish, maybe with a peanut sauce?
Another direction would be cucumber drinks - a cucumber aqua fresca is a good summer refresher.