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Chilled Cucumber Soup With Roasted Baby Beets

Nutrition per serving    (USDA % daily values)
CAL
145
FAT
22%
CHOL
3%
SOD
7%

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Ingredients for 8 servings

3 tablespoons extra-virgin olive oil, plus more for drizzling

2 small onions, cut into 1/4-inch dice

4 garlic cloves, minced (about 1 tablespoon)

Coarse salt and freshly ground pepper

3/4 cup water

3 large cucumbers, peeled, halved lengthwise, seeded, and cut into 1-inch-thick pieces (4 1/2 cups)

1 1/2 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

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