Chilled Cucumber Soup with Roasted Baby Beets

Ingredients

• 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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