Chilled Beet & Cucumber Soup

Beets and cucumbers hit the market at the same time in July, and this chilled soup puts them together in a bowl that’s as refreshing as it is beautiful. Roasting the beets first brings out their sweetness, and a swirl of yogurt and a shower of fresh dill balance the earthy color with a bright, cooling finish. It’s a great make-ahead lunch that only gets better as it chills.

Ingredients

• 1½ lbs beets (about 4 medium), trimmed
• 1 large cucumber, peeled and roughly chopped, plus extra diced for garnish
• 2 cups plain yogurt or buttermilk, plus more for swirling
• 1 cup cold water or vegetable broth
• 1 tablespoon apple cider vinegar
• 1 small garlic clove
• 2 tablespoons fresh dill, chopped, plus more for garnish
• 2 scallions, thinly sliced, plus more for garnish
• 1 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper
• Olive oil, for drizzling

Instructions

1. Roast the beets. Preheat the oven to 400°F. Wrap the beets in foil and roast for 45–60 minutes, until a knife slides in easily. Let cool, then slip off the skins and roughly chop.

2. Blend the soup. Add the roasted beets, cucumber, yogurt, water or broth, vinegar, garlic, dill, and half the scallions to a blender. Blend until completely smooth.

3. Season. Add the salt and a few grinds of pepper, then blend again briefly. Taste and adjust with more vinegar or salt — it should taste bright, not flat.

4. Chill. Cover and refrigerate for at least 2 hours, and up to 3 days. The color deepens and the flavor rounds out as it sits.

5. Serve. Ladle into bowls, swirl in a spoonful of extra yogurt, and top with diced cucumber, the remaining scallions, fresh dill, a drizzle of olive oil, and a crack of black pepper.

Tips

• No oven needed in a heat wave. Look for pre-roasted beets at the farmers market — several vendors sell them ready to go.
• Make it dairy-free. Swap the yogurt for a full-fat coconut yogurt or simply use more water or broth and add extra olive oil for richness.
• Golden beets work too. They give a milder flavor and a completely different, sunny color if you want a change from the classic deep red.
• Turn it into a meal. Top with a soft-boiled egg or some cooked, chilled shrimp for a more filling lunch.

Where to Find the Ingredients

Beets and cucumbers are both in full swing at Washtenaw County farms and markets in July, with fresh dill and scallions right alongside them.

Farmers markets:

• Ann Arbor Farmers Market — Saturdays 7am–3pm, Wednesdays 7am–3pm
• Ypsilanti Farmers Market — Saturdays 9am–1pm
• Saline Farmers Market — Saturdays 8am–noon

Farms & farm stands:

• Tantre Farm — certified organic CSA and farm stand in Chelsea, growing a wide range of beets, cucumbers, and herbs.
• Community Farm of Ann Arbor — biodynamic CSA in Chelsea, one of the oldest in the country.
• Jacob’s Fresh Farm — 475 N Fletcher Rd, Dexter, farm stand open daily 8am–6pm.
• Kapnick Orchards — Britton, farm market carrying produce alongside their orchard fruit.
• Blue Spring Farm — CSA and farm stand with a wide range of summer vegetables.
• Green Things Farm — 3825 Nixon Rd, Ann Arbor, farm stand open 7 days a week March through early December.
• Whitney Farmstead — diversified vegetable farm with CSA and market sales.
• Old City Acres — 741 Emerick St, Ypsilanti (B Cubed Bakery lot), Thu–Sun.
• Slow Farm Organic — certified organic CSA with a weekly grocery-bag pickup of seasonal produce.
• Fusilier Family Farms — 20-week CSA growing produce and flowers.
• Wasem Fruit Farm — Milan, market carrying vegetables alongside their fruit.
• Seva Farm — biodynamic, no-till CSA farm.
• Argus Farm Stop — two Ann Arbor locations, open daily 8am–8pm year-round, with a weekly produce box from 50+ local farms.
• Rain Dance Organics — organic vegetable and flower farm with a strong CSA program.