1. Put the bulgur in a large bowl. Add enough boiling water to cover up to 1 inch above the grains. Let soak for 30 minutes; drain well, and absorb excess liquid with a clean cloth.
2. Meanwhile, plunge the tomatoes into boiling water for 1 minute. Remove them with a skimmer and plunge them into ice water. Remove the skin. Cut them in half, remove the seeds, and roughly chop the flesh.
3. Mix the tomatoes, zucchinis, shallots, apricots, raisins, and bulgur.
4. In a small bowl, mix the lemon juice and tomato juice, the bunch of mint, garlic, and seasonings. Pour everything over the salad and mix well. Let cool for at least 1 hour. Decorate with chopped mint and serve.