Iced Tomato Puree With Cracked-Wheat Salad

Total Time
2 hours 20 minutes, plus overnight refrigeration
Rating
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Ingredients

Yield:Six servings

    For the Soup

    • 20large ripe tomatoes
    • 2teaspoons salt
    • ½teaspoon black pepper
    • 2cucumbers, peeled, seeded and cut into i-inch dice for garnish

    For the Salad

    • 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
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

364 calories; 20 grams fat; 3 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 3 grams polyunsaturated fat; 46 grams carbohydrates; 11 grams dietary fiber; 16 grams sugars; 9 grams protein; 1592 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. To Make the Soup

    1. 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.

  2. To Make the Salad

    1. 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.

  3. Step 3

    To serve, ladle the tomato essence into 6 bowls. Garnish with cucumber and salad.

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