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

1. Bring the water and 1/2 the tomato puree to a boil.
2. Pour over the bulgur and cover for 20 minutes.
3. Fluff with a fork.
4. Combine remaining ingredients and toss with the bulgur.
5. Chill for 1 hour before serving.

water, tomato puree, bulgur, balsamic vinegar, garlic, ground cumin, salt, hot sauce, scallions, tomatoes, cucumbers, green bell pepper, cilantro

Taken from www.foodnetwork.com/recipes/alton-brown/bulgur-gazpacho-recipe.html (may not work)