Chilled Corno di Toro Soup with crispy peas, popcorn, truffle oil. Slightly sweet with a kick of heat, crunchy textures from the popcorn and peas, perfect on hot muggy days of summer. —Andrew Carter
large Corno di Toro peppers
Extra Virgin Olive Oil
garlic, roughly chopped or smashed
zucchini, chopped and drained
onion, chopped (white or yellow is best)
cracked black pepper
salt, preferably Kosher
1 ¼ cups
Stock, veggie or chicken (use less for a thicker soup)
spring peas (can use frozen if necessary)
In This Recipe
In a sauté pan, heat the olive oil and add the garlic and chopped onions. Cook until soft, about 5 minutes.
Add the whole peppers and cook until skins are blistered.
De-stem and deseed the peppers. Add peppers, zucchini, onion, garlic, vinegar, salt and pepper to a blender or food processor. Add the stock. Blend until pureed.
Adjust seasoning to taste.
Refrigerate in an air-tight container.
Heat the vegetable oil and 1/2 the truffle oil in a high-sided sauce pan. Add a 2-3 kernels of popcorn and shake to coat. Once the kernels have popped, add the rest of the kernels. Shake to coat, cover, and continually shake over medium heat until all the kernels have popped. Season with salt.
Heat the remaining truffle oil. Add the peas and sauteé until they become blistered and a little crispy. Season with salt and pepper.
Divide the soup evenly into bowls. Top with popcorn, fried peas, and drops of truffle oil.