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.

Presented in a classic cosmopolitan glass: Yesterday was the premiere of the ultimate chick flick “Sex and the City2” with a very Disney-like rendition  of their vacation in the United Arab Emirates.

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

METHOD:

  1. Peel and quarter the tomatoes; peel and quarter the onion.
  2. Chop parsley and mint. Dice the peppers and cucumbers, if using; squeeze the lemon juice.
  3. Boil some water and soak the bulgur for 10 minutes or so, until it is soft. Squeeze and set aside.
  4. Place all the ingredients in a blender: tomatoes, onion, water, pepper paste, spices, lemon juice, olive oil; purée for one minute.
  5. Pour into a bowl; add the bulgur and taste, adjusting seasoning. Garnish with the cucumbers and diced peppers. Serve cold.

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77 Comments

  1. Posted May 30, 2010 at 1:47 am | Permalink

    I am sure it must be delicious!

    Ideal for sunny days

  2. Posted May 30, 2010 at 2:55 am | Permalink

    Original ! J’aime bien quand on revisite des grands classiques

  3. Posted May 30, 2010 at 3:12 am | Permalink

    Love this idea! The Spanish put lots of garlic in the Gazpacho – enough to induce a ‘mild sweat’. I like the idea of the lemon… and the bulgar ;-))

  4. Posted May 30, 2010 at 4:11 am | Permalink

    salut joumana
    je garde ta recette pour les journée plus chaudes ; ici il refait froid !! c’est horrible !! bizz Pierre

  5. Posted May 30, 2010 at 5:06 am | Permalink

    Oh tabouleh as a soup – very unique and I am sure packed with flavour! How was the sex and the city 2 premier by the way? I can’t wait to see it!

  6. Posted May 30, 2010 at 5:26 am | Permalink

    I just saw SATC 2 last night because I was a DIE-HARD fan of the show. I have to say I wasn’t in love with the movie, but I’m still glad I saw it. I needed a dose of Carrie Bradshaw in my life. I miss her.

    This gazpacho looks delicious! Such a unique recipe.

  7. Posted May 30, 2010 at 6:15 am | Permalink

    Making tabbouleh into a gazpacho is pure genius! Perfect for summer! I love your presentation – just beautiful.

  8. Posted May 30, 2010 at 6:25 am | Permalink

    gazbacho looks delicious…perfect beverage for hot summer days…thanks for sharing this wonderful recipe…have a nice weekend!

  9. Posted May 30, 2010 at 12:19 pm | Permalink

    This is a gorgeous gazpacho! It looks so fresh and delicious! Can’t wait for summer to arrive!

  10. Posted May 30, 2010 at 2:15 pm | Permalink

    This is the perfect cooling soup for summer. Most gazbachos are very light (almost too light), but the addition of tabouleh is fantastic…now it’s still light and refreshing for summer, but it’s also a full meal!

  11. Posted May 30, 2010 at 4:49 pm | Permalink

    This combines many of my favourite flavours and textures.

  12. Posted May 30, 2010 at 11:31 pm | Permalink

    This looks amazing! I would love to try this soup, anytime!

  13. Posted May 31, 2010 at 1:54 am | Permalink

    simply sensational joumana! now all it needs to do is get hot enough here for me to enjoy this!!

  14. Posted May 31, 2010 at 6:42 am | Permalink

    wow thats creative, and perfect for summer lunch!

  15. Posted May 31, 2010 at 8:35 am | Permalink

    Ce taboulé gazbacho est à tomber! C’est une très elle interprétation d’un grand classique et ça doit être délicieux! À essayer très bientôt:)) Bonne journée!

  16. Posted May 31, 2010 at 10:42 am | Permalink

    Il doit etre très bon ce joli gaspacho!

  17. Posted May 31, 2010 at 11:12 am | Permalink

    Yum! Tabbouleh and gazpacho combined is a stroke of summer genius.

  18. Posted May 31, 2010 at 11:27 am | Permalink

    This looks absolutely DELISH!!!! I think I’ll have to try it soon!

    Bonne semaine!
    Leesa

  19. Posted May 31, 2010 at 3:35 pm | Permalink

    I am bookmarking this recipe for when tomatoes become available in our area. Your gazpacho is so tempting!

  20. Posted May 31, 2010 at 4:40 pm | Permalink

    Another brilliant recipe. A little too cold here for such a thing but definitely will be putting this one away for later in teh year :)

  21. Posted June 1, 2010 at 3:09 am | Permalink

    What a great twist on a classic dish that simply defines lebanese salad. I love this idea. It is very clever, looks delicious and you are very creative Joumana.

  22. Posted June 1, 2010 at 8:44 am | Permalink

    When I was younger, I didn’t enjoy all the parsley in tabbouleh, but over the years I’ve grown to love it. Just this weekend I had a very non-traditional “raw tabbouleh” – it had hemp seeds in place of the bulgur. So lemony and herby and good!

    PS—”The Disney version of their trip to the UAE” – haha, love it! Too true.

  23. Posted June 1, 2010 at 9:21 pm | Permalink

    I’m think you should be writing a cookbook, this is just another fabulous recipe.
    Mimi

  24. Posted June 3, 2010 at 7:36 am | Permalink

    Hi. Wanted to add a personal note about my tabbouleh piece.

    First, I hope I didn’t sound jingoist or xenophobic. Not my intention at all. Was hoping to humorously point out that lots of things that a lot of folks consider “foreign” are just the same old stuff, rearranged in an interesting way.

    The funny thing is, we took this salad to a party last weekend, and no one touched it. And then we realized, just about everyone there was a wheat farmer, or the child of wheat farmers. So it cracked me up (sorry — bad pun!) that these folks who grew wheat thought that bulgar or even cracked wheat was such an exotic food item.

    Cheers!

  25. Posted June 18, 2010 at 6:27 am | Permalink

    This looks heavenly! Can’t wait to try it! I just got back to my home in Russia and found that there is no quinoa in Moscow to be had for any price…so I’m having a bulghar fest. Sarah from FoodBridge turned me on to your site and I am hooked!

  26. Caroline Kojian
    Posted October 29, 2010 at 7:47 pm | Permalink

    Tabouleh Gazpacho:-) What a great idea!
    I love making traditional foods and giving them my innovative twist…
    My favorite part of traditional tabouleh is the tangy juicy part, now I can just turn that to a gazpacho dish thanks to you :-)

  27. Posted March 15, 2011 at 4:48 pm | Permalink

    Very nice pictures. Professional recipe, thank Joumana.

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