Equipment
* optional
Ingredients
For the Soup
- 20 ripe tomatoes
- 5 g fine sea salt
- 1 g freshly ground black pepper
- 2 cucumber, small dice
For the Salad
- 240 g bulgur wheat, cracked
- ½ red onion, minced
- 30 g fresh mint, finely chopped
- 30 g fresh parsley, finely chopped
- 45 ml fresh lemon juice, freshly juiced
- 120 ml extra virgin olive oil, high quality
- 3 g fine sea salt
Nutrition (per serving)
Method
Roughly chop the tomatoes. Pass the tomatoes through a food mill to remove seeds and skins, collecting the juice and pulp in a bowl. Alternatively, blend in a blender or food processor, then strain through a fine-mesh sieve.
Season the tomato puree with salt and pepper to taste. Transfer the puree to an airtight container and refrigerate overnight, or for at least 12 hours, to allow flavors to meld.
Place the bulgur wheat in a bowl and cover with cold water. Soak for 2 hours, or until the bulgur is softened.
Drain the bulgur thoroughly, pressing out as much excess water as possible. In a bowl, combine the drained bulgur with the minced red onion, finely chopped mint, finely chopped parsley, lemon juice, and olive oil. Stir well to combine. Season with salt to taste.
To serve, ladle the chilled tomato puree into small bowls. Garnish each with a spoonful of the cracked-wheat salad and a few diced cucumber pieces.
Chef's Notes
- For the best results, use the ripest, most flavorful tomatoes you can find. Heirloom varieties are excellent.
- Be sure to season both the soup and the salad generously. Taste and adjust the seasoning throughout the process.
- The longer the tomato puree chills, the more the flavors will meld. You can prepare it up to 2 days in advance.
Storage
Refrigerator: 2 days — Store soup and salad separately in airtight containers.
Reheating: Not applicable; serve chilled.
