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Gazpacho

Gazpacho

Chef Larry Of Kruse And Muer
Those of you who grew up near Detroit, you should be very familiar with Kruze and Muer restaurants. The recipe below is a top to bottom look at this classic soup we all enjoyed. It will also include Chef Larry's Crouton's, Italian Vinaigrette and his Blessing recipe.
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Prep Time 35 minutes
Cook Time 15 minutes
Course Soup
Cuisine Italian
Servings 8 people

Equipment

  • Blender

Ingredients
  

GAZPACHO:

  • 1/2 green pepper finely diced
  • 1 large cucumber peeled, seeded, and finely diced (¼” cubes)
  • 1 piece pimiento finely diced OR 2 oz. Jar diced pimiento, drained
  • 1/2 large onion finely diced
  • 3 tbsp. parsley finely chopped
  • 2 tbsp. basil finely chopped
  • 1 large clove garlic minced
  • 1 cup Italian vinaigrette dressing(see below a good quality bottled Italian dressing
  • 6 large tomatoes peeled and seeded, OR a 14 oz. can of diced tomatoes
  • 1 cup tomato juice we use 2 12oz cans of V8 to give it more liquid
  • salt & pepper to taste
  • garnish with a dollop of sour cream & a few croutons

ITALIAN VINAIGRETTE DRESSING

  • 1/2 cup olive oil
  • 1/4 cup plus 2 Tbs. vegetable oil
  • 3 tbsp. white wine vinegar
  • 1/4 tsp. dried basil
  • 1/4 tsp. dried oregano
  • 1/4 tsp. garlic minced
  • 1 tbsp. sugar
  • A dash of ground cumin

BLESSING aka Olive Oil Marinade:

  • 1 large garlic clove peeled
  • 1 cup olive oil
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1/8 teaspoon salt

CROUTONS:

  • 4 ½ cups of ½” bread cubes
  • 1/4 cup of Chef Larry’s Blessing

Instructions
 

GAZPACHO -

  • Combine cucumber, green pepper, pimiento, & onion in a large bowl with parsley, basil & garlic.
  • Mix in Italian vinaigrette dressing(see below)
  • Coarsely chop tomatoes and add to soup with tomato juice (or V8)
  • Season with salt and pepper to taste
  • Chill until ready to serve
  • Serve in bowl garnished with a dollop of sour cream and a few croutons

ITALIAN Vinaigrette Dressing- Yield: 1 cup

  • In a bowl, whisk all ingredients together. Refrigerate.

HOMEMADE CROUTONS w/Chef Larry’s Blessing aka Olive Oil Marinade

    BLESSING aka Olive Oil Marinade Yield: 1¼ cups of blessing

    • In blender, emulsify garlic and olive oil.
    • Add spices, then turn blender on and off intermittently to mix thoroughly.
    • Store covered at room temperature until ready to use.
    • **"Blessing" will keep for about 1 week. Use blessing to: Baste grilled veggies, Toss with salad greens & croutons, Marinate meats, fish or fowl before grilling.

    CROUTONS Yield: 4 cups

    • Spread bread cubes on a baking sheet & drizzle with blessing.
      Home Make Croutons
    • Toast in 350F oven until golden brown.
    • Cool and store in airtight container until ready to use.
    Keyword Basil, Cucumber, onion, Pepper, Tomato