Iced Tomato Puree With Cracked-Wheat Salad
Published June 21, 1997
- Total Time
- 2 hours 20 minutes, plus overnight refrigeration
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Ingredients
FOR THE SOUP
20 large ripe tomatoes
2 teaspoons salt
½ teaspoon black pepper
2 cucumbers, peeled, seeded and cut into i-inch dice for garnish
FOR THE SALAD
1 cup bulgur wheat
½ red onion, minced
¼ cup finely chopped fresh mint
1 cup finely chopped flat-leaf parsley
Juice of two lemons
½ cup olive oil
2 teaspoons salt
Nutritional analysis per serving (6 servings)
46 grams carbs; 364 calories; 13 grams monosaturated fat; 3 grams polyunsaturated fat; 3 grams saturated fat; 20 grams fat; 11 grams fiber; 1592 milligrams sodium; 9 grams protein; 16 grams sugar
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
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.
Private Notes