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