Chilled Corno di Toro Soup Recipe on Food52

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Chilled Corno di Toro Soup

August  4, 2014
0 Ratings
Author Notes

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

  • Prep time 15 minutes
  • Cook time 30 minutes
  • Serves 4
  • The Soup
  • 4 large Corno di Toro peppers
  • 1 tablespoon Extra Virgin Olive Oil
  • 1 piece garlic, roughly chopped or smashed
  • 1 zucchini, chopped and drained
  • 1/4 cup onion, chopped (white or yellow is best)
  • 2 tablespoons champagne vinegar
  • 1/4 teaspoon cracked black pepper
  • 1/2 teaspoon salt, preferably Kosher
  • 1 ¼ cups Stock, veggie or chicken (use less for a thicker soup)
  • The Garnishes
  • 1 cup spring peas (can use frozen if necessary)
  • 1 tablespoon truffle oil
  • 1 cup popcorn kernels
  • 1 tablespoon vegetable oil
In This Recipe
  1. In a sauté pan, heat the olive oil and add the garlic and chopped onions. Cook until soft, about 5 minutes.
  2. Add the whole peppers and cook until skins are blistered.
  3. 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.
  4. Adjust seasoning to taste.
  5. Refrigerate in an air-tight container.
  6. 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.
  7. Heat the remaining truffle oil. Add the peas and sauteé until they become blistered and a little crispy. Season with salt and pepper.
  8. Divide the soup evenly into bowls. Top with popcorn, fried peas, and drops of truffle oil.
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  • AdrianeGHT
  • Andrew Carter
    Andrew Carter

    2 Reviews

    AdrianeGHT August 12, 2020
    How much stock?
    There’s no stock on the ingredients list!
    Please advise!
    Author Comment
    Andrew C. August 12, 2020
    Made the adjustment to the recipe. Thanks!