Gazpacho Bulgur Bowl
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
ACTIVE TIME: 20 minutes minutes
TOTAL TIME: 55 minutes minutes
- 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
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.)