Tomato & Bulgur Soup
Makes 6 servings
Adapted from the NY Times
*EVOO
*1 28 oz can whole peeled tomatoes in juice
*1 small red onion, finely chopped
*4 cloves garlic, minced
*2 tablespoons tomato paste
*1 healthy pinch red pepper flakes
*1 pinch sugar
*1/2 cup coarse bulgur
*4 cups water
*S&P*Squeeze of fresh lemon juice per serving
*Chopped fresh mint, to garnish
*Crumbled feta, to garnish
Pulse the tomatoes to a coarse puree in a food processor and set aside. Heat the oil in a pot over medium-low and add the onions with a
good pinch of salt. Saute 5-6 minutes, then add the garlic and pepper flakes, and cook about another minute. Add the tomatoes, tomato paste and sugar and
bring to a strong simmer. Cook, stirring often, about 10 minutes or until the tomatoes have cooked down
slightly. Add the bulgur and water and bring
to a boil. Reduce the heat, season with pinches of salt & pepper and cover partially. Simmer for about 45 minutes, check for seasoning, then ladle the soup into
bowls with squeezes of lemon and sprinkle with mint and feta.