Bulgur Gazpacho
1 cup water
1 cup tomato puree
3/4 cup bulgur
2 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon ground cumin
1 1/2 teaspoons salt
1 1/4 teaspoons Louisiana hot sauce
4 scallions, sliced
1 cup roughly chopped tomatoes
1 cup cucumbers, peeled, seeded, and diced
3/4 cup green bell pepper, small dice
3 tablespoons chopped cilantro leaves
Bring the water and 1/2 the tomato puree to a boil. Pour over the bulgur and cover
for 20 minutes. Fluff with a fork. Combine remaining ingredients and toss with the
bulgur. Chill for 1 hour before serving.
Episode#: EA1G07
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