Tomato Juice Tabouli

Servings 8


  • 4 cups parsley chopped
  • 1 cup #1 Fine or #2 Medium Bulgur
  • 1 cup white onion finely chopped
  • 2 cups cucumber chopped
  • 2 cups soupy tomato puree
  • 2 cloves garlic (grated, chopped or pressed)
  • 1/2 cup extra virgin olive
  • 3 tbsp. lime or lemon juice
  • 1/2 tsp. salt


  • Cut the tomatoes into quarters, spilling as little juice as possible. Add a pinch of salt to the blender, then the garlic and tomatoes, with softest pieces going in first. Blend until you have a slurry with occasional tomato chunks. For every 2 cups of this pinkish soup, mix 1 cup of bulgur wheat, along with the lime juice. Let it sit for two hours.
  • Before washing the parsley, untie the bunches and pick out any yellow leaves. Wash the parsley by gripping the stem end and dunking the leaf end in a big bowl of clean water, with a tablespoon of added vinegar. If the water stays clean, you're done. If the water's dirty, change and repeat until it stays clean after dunking. Holding the bunch, cut off the stems at the bottom of the leafy area; then chop the leaves.
  • Combine the ingredients in a bowl, including salt, onion, cucumber and olive oil. After mixing, adjust salt and lime if necessary, and mix again. It's ready to eat immediately, but if you let the ingredients get to know each other over the course of an afternoon, that bonding will pay off.