Iced Tomato Puree With Cracked-Wheat Salad
- Total Time
- 2 hours 20 minutes, plus overnight refrigeration
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Ingredients
Yield:Six servings
- 20large ripe tomatoes
- 2teaspoons salt
- ½teaspoon black pepper
- 2cucumbers, peeled, seeded and cut into i-inch dice for garnish
- 1cup bulgur wheat
- ½red onion, minced
- ÂĽcup finely chopped fresh mint
- 1cup finely chopped flat-leaf parsley
- Juice of two lemons
- ½cup olive oil
- 2teaspoons salt
For the Soup
For the Salad
Preparation
To Make the Soup
- Step 1
Pass the tomatoes through a food mill and refrigerate overnight. Gently strain through a fine-mesh strainer and season to taste with salt and pepper.
To Make the Salad
- Step 2
cover the bulgur with cold water and soak for 2 hours. Drain and squeeze out the excess water. In a bowl, combine the bulgur, onion, mint, parsley, lemon juice and oil and stir well. Add salt to taste.
- Step 3
To serve, ladle the tomato essence into 6 bowls. Garnish with cucumber and salad.
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