or, Gazpacho By Other Means. I usually make tabouli the way the box says, by soaking the bulgur in boiling water. I read somewhere, though, that a traditional way of doing it is simply to soak the grains in the tomato juice itself, a method which seems like it would be a lot more flavorful. So: I whizzed the giant mutant tomato in the food processor with a cucumber, an onion, and a whole bunch of parsley, and am soaking the bulgur in that (with some salt). I'll let you know how it goes.
I was going to post a picture of the work in progress, but honestly, it's not that pretty.