Cold Tabouleh Soup

فاطمة العلوينيChef

Ingredients

• Chopped parsley
  0.5 cup
• Tomato
  0.5 kilogram
• Mint, chopped
  2 tablespoons
• Red pepper, hot paste
  3 tablespoons
• Medium onion, chopped
  1 piece
• Fresh lemon juice
  6 tablespoons
• Pure olive oil
  4 tablespoons
• Salt, a pinch
  0
• Mixed spices and Aleppo pepper
  0
• Coarse Bulgur
  0.5 cup
• Chopped cucumber
  0
• Bell Pepper
  0
• Chopped mint and parsley
  0

Steps

1. 1

   Peel the tomatoes and cut them into quarters; peel the onion and cut it into quarters.

   Required Tools:

   Knife

   Cutting Board

   5 min
2. 2

   Chop the parsley and mint. Chop the bell pepper and cucumber, if used; squeeze the lemon.

   Required Tools:

   Blender

   Knife

   Cutting Board

   5 min
3. 3

   Boil some water and soak the bulgur in it for 10 minutes until it becomes soft. Squeeze it and set aside.

   Required Tools:

   Pot

   10 min
4. 4

   Put all the ingredients in a blender: tomatoes, onion, water, pepper paste, spices, lemon juice; blend for one minute.

   Required Tools:

   Blender

   1 min
5. 5

   Pour into a bowl; add the bulgur and taste the dish to adjust the spices. Garnish with pieces of cucumber and chopped bell pepper.

   Required Tools:

   🍳

   Bowl

   5 min
6. 6

   Serve cold.

Nutrition Facts

Ingredients Nutritional Facts (per 100g)

Tomatoper 100g

Energy18 kcal

Protein0.88 g

Total Fat0.2 g

Carbohydrate3.89 g

Total Sugars2.63 g

Dietary Fiber1.2 g

Water95 g

Coarse Bulgurper 100g

Energy342 kcal

Protein12.3 g

Total Fat1.2 g

Carbohydrate75 g

Dietary Fiber4.5 g

Total Sugars0.4 g

Bell Pepperper 100g

Energy20 kcal

Protein1 g

Total Fat0.2 g

Carbohydrate4.7 g

Total Sugars2 g

Dietary Fiber1.5 g

Vitamin C143.7 mg

Capsaicin250 mg

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags