Food & Cooking Recipes Soups, Stews & Stocks Soup Recipes Chilled Cucumber Soup with Roasted Baby Beets 3.2 (19) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on June 12, 2017 Print Rate It Share Share Tweet Pin Email Servings: 8 The soup can be made a day in advance, but don't add the beets until just before serving or they will bleed into the soup. Ingredients 3 tablespoons extra-virgin olive oil, plus more for drizzling 2 small onions, cut into ¼-inch dice 4 garlic cloves, minced (about 1 tablespoon) Coarse salt and freshly ground pepper ¾ cup water 3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1-inch-thick pieces (4 ½ cups) 1 ½ cups plain whole-milk yogurt 6 baby beets (red, golden, or a combination) 3 tablespoons coarsely chopped fresh flat-leaf parsley, plus more for sprinkling 3 tablespoons fresh lemon juice Directions Heat oil in a medium skillet over medium-high heat. Add onions, garlic, and 1 teaspoon salt. Cook, stirring occasionally, until onions are translucent, about 3 minutes. Stir in 1/4 cup water. Cover, and cook until soft, about 2 minutes. Let stand until cool. Place onion mixture and cucumbers in a food processor, and process until smooth. Add yogurt, 1 teaspoon salt, and remaining 1/2 cup water, and process until smooth. Transfer to a bowl, cover, and refrigerate until chilled, at least 2 hours, or overnight. Meanwhile, make the beets: Preheat oven to 400 degrees. Line a piece of foil with parchment. Place beets in center, drizzle with oil, and season with salt and pepper. Fold parchment and foil over beets, crimping along edges to create a packet. Place on a baking sheet, and roast until beets can be pierced easily with the tip of a knife, about 45 minutes. Remove from oven, and let stand until cool enough to handle, about 30 minutes. Rub skins off beets with a paper towel. Cut beets into 1/2-inch cubes, 1/2-inch-thick wedges, or a combination. (Beets will keep, covered and refrigerated, for up to 2 days.) Stir parsley and lemon juice into chilled soup. Season with salt and pepper. Divide among 8 bowls. Garnish with beets and sprinkle with parsley just before serving. Rate it Print