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Gazpacho Bulgur Bowl
ACTIVE TIME: 20 minutes
TOTAL TIME: 55 minutes
This recipe originated in a Good Eats episode from 2003 called "Ill Gotten Grain." I seem to remember (20 years ago) that it worked out just fine, but I tried it again recently and...no. So we started reloading it and when we got the flavor right, the liquid was still way off; it ate more like a tabouleh than a soup. But the more I ate it, the more I liked it so, what was once a summery soup has transitioned into a summery salad. Also, I do believe cooking this in the microwave produces a superior texture.Photo by Lynne Calamia
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- 1 cup water
- 1 cup tomato puree
- 1 1/2 teaspoons kosher salt, divided
- 3/4 cup bulgur wheat
- 1 large clove garlic, minced
- 4 scallions, chopped
- 2 medium Roma tomatoes, seeded and diced (1 cup)
- 1 medium cucumber, peeled, seeded, and diced (1 cup)
- 1/2 large green bell pepper, seeded and diced (3/4 cup)
- 1 1/4 teaspoon hot sauce
- 2 tablespoons sherry vinegar
- 3 tablespoons chopped cilantro
- 2 tablespoons chopped mint
ACTIVE TIME: 20 minutes
TOTAL TIME: 55 minutes
Procedure
- Combine the water, tomato puree, and 1/2 teaspoon of the salt in a large microwave safe mixing bowl. Microwave on high power for 7 minutes, or until liquid comes to a boil. Stir the bulgur into the water mixture and cook another 3 minutes on high.
- Carefully remove the bowl from the microwave, cover tightly with plastic wrap, then park on the countertop for 15 minutes. Then, remove the plastic wrap, fluff the bulgur with a fork and cool for 10 minutes.
- Stir the garlic, scallions, tomatoes, cucumber, green pepper, hot sauce, vinegar, and the remaining salt into the bulgur with a large spoon or silicone spatula, then fold in the cilantro and mint. Cover and cool to room temperature before serving. (To store, tightly cover and refrigerate for up to a week. Bring to room temp to serve.)
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