Spicy gazpacho is one of  Greg’s favorite cold soups. Greg, my daughter’s half-brother, moved in with me in the summer of 2022. He needed a place to live due to the death of their father in 2020, and his mother being ….well we don’t need to talk about that. Other than she was not in a good position in for Greg to live with. Greg describes his childhood as the lean times. He grew up spending time in the foster care system, homeless shelters, and living with food scarcity. Taking on the guardianship of this teenage boy turned my world upside down. 

He moved in with the typical teenage boy challenges and a few others, which were normal for the environment he grew up in, but not ok for Casa Via Zapata. After a few tough years, he made changes to ensure a successful life. He worked hard in school, volunteered at the “Feeding the Hungry” program, and is more than happy to help around the house. Greg brings joyfulness and exuberance to my world that is like a breath of fresh air. He is extremely helpful, has an incredible capacity for empathy, and the level of kindness in his heart is amazing.   

But he is still a teenage boy, and there are things parents of teenage boys don’t talk about. These things include the fact that their brains are not fully formed, resulting in limited to no impulse control; their rooms need airing out because they are smelly; they break a lot of stuff because they are clumsy; they love anything with sugar; and they eat – a lot, like, all the time. 

Thank goodness for this spicy gazpacho. A cold soup originating from Spain, this recipe makes a huge amount, it is healthy, and Greg likes it. As a home cook, it seems important to teach Greg some cooking skills. He has learned to make a delicious spicy gazpacho soup. The easy-to-make recipe can be made a few days ahead and the leftovers just get better with age. It feeds my hungry, growing boy cub.

Recipe from Bobby Flay – Serves 12

Ingredients

• 1 ½ C Bloody Mary Mix 
• 1 ½ C Finely diced tomato 
• 1 C Finely diced Yellow/Orange bell pepper
• ¾ C Seeded, peeled cucumber–finely chopped
• 3 T Chives
• 2 T Fresh lime juice and zest
• 1 t Red wine vinegar
• 1 t Worcestershire sauce
• ½ t Ground black pepper
• 2 Garlic cloves, crushed
• 1 Can V8 (5.5-oz)
• 1 Can tomato juice (5.5-oz)
• 3 T Cilantro
• 1 T Olive Oil

Directions

Combine the liquids, seasonings, and half the diced vegetables in a food processor or blender. Blend until veggies are finely chopped. Stir in the remaining vegetables, adjust seasonings if necessary, and chill.

For smoother gazpacho, combine all ingredients in a food processor or blender and process until somewhat smooth.