Bulgur Gazpacho

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1 cup water

1 cup tomato puree

3/4 cup bulgur

2 tablespoons balsamic vinegar

1 garlic clove, minced

1/2 teaspoon ground cumin

1 1/2 teaspoons salt

1 1/4 teaspoons Louisiana hot sauce

4 scallions, sliced

1 cup roughly chopped tomatoes

1 cup cucumbers, peeled, seeded, and diced

3/4 cup green bell pepper, small dice

3 tablespoons chopped cilantro leaves