Iced Tomato Puree With Cracked-Wheat Salad

• 20 large ripe tomatoes
• 2 teaspoons salt
• 1/2 teaspoon black pepper
• 2 cucumbers, peeled, seeded and cut into i-inch dice for garnish
• 1 cup bulgur wheat
• 1/2 red onion, minced
• 1/4 cup finely chopped fresh mint
• 1 cup finely chopped flat-leaf parsley
• Juice of two lemons
• 1/2 cup olive oil
• 2 teaspoons salt

1. Pass the tomatoes through a food mill and refrigerate overnight.
2. Gently strain through a fine-mesh strainer and season to taste with salt and pepper.

tomatoes, salt, black pepper, cucumbers, bulgur wheat, red onion, fresh mint, flatleaf parsley, lemons, olive oil, salt

Taken from cooking.nytimes.com/recipes/8373 (may not work)