Tabouleh Gazpacho

Tabouleh Gazpacho

This is a recipe from Lebanese chef Marlene Mattar; I tweaked it a bit, for a good cause (my tomatoes were tasteless). Chef Marlene took a Lebanese classic, our tabbouleh salad and converted it to a gazpacho. The result? A soup that will reconcile you with the scorching heat of summer. A cooling beverage of vegetable and grain bliss.

Ingredients

  • 1 pound of (preferably) the best organic tomatoes you can find
  • 1 medium onion, quartered
  • a handful of chopped parsley (about 1/2 cup packed)
  • a smaller handful of chopped mint (or a couple tablespoons of dried mint, crumbled)
  • 3 Tablespoons of hot red pepper paste (optional, I added it)
  • 6 Tablespoons of fresh lemon juice
  • 4 Tablespoons of extra-virgin olive oil
  • 1 cup of water
  • salt, dash of allspice and Aleppo pepper
  • 1/2 cup of coarse bulgur #3 or # 4
  • Garnishes: diced cucumbers, peppers, minced mint and parsley
Read the whole recipe on Taste of Beirut