Chilled Corno di Toro Pepper Soup with Truffle Popcorn
A sophisticated cold soup featuring sweet Corno di Toro peppers blended with zucchini and aromatics, finished with champagne vinegar for brightness. The creamy base is by crispy truffle-scented popcorn and blistered peas, creating textural contrast and earthy depth. Perfect for summer entertaining or as an elegant starter that showcases the peppers' natural sweetness. The playful popcorn garnish adds whimsy while truffle oil brings luxury to this refreshing dish.
Ingredients
- 4 Corno di Toro peppers, largered bell peppers1:1vegetariangluten-free
similar sweetness but less complex flavor
- 1 tablespoon Extra Virgin Olive Oil
- 1 piece garlic, roughly chopped or smashed
- 1 zucchini, chopped and drained
- ¼ cup onion, chopped (white or yellow is best)
- 2 tablespoons champagne vinegarwhite wine vinegar1:1vegetariangluten-free
slightly less delicate flavor
- ¼ teaspoon cracked black pepper
- ½ teaspoon salt, preferably Kosher
- 1 ¼ cups Stock, veggie or chicken (use less for a thicker soup)
- 1 cup spring peas, can use frozen if necessaryfrozen peas1:1vegetariangluten-free
texture may be softer
- 1 tablespoon truffle oilgood olive oil1:1vegetariangluten-freebudget
loses luxury element
- 1 cup popcorn kernels
- 1 tablespoon vegetable oil
Instructions
- 1
Heat olive oil in saute pan and add garlic and onions
- 2
Cook until soft, about 5 minutes
- 3
Add whole peppers and cook until skins are blistered
- 4
De-stem and deseed the peppers
- 5
Add peppers, zucchini, onion, garlic, vinegar, salt and pepper to blender or food processor
- 6
Add stock and blend until pureed
- 7
Adjust seasoning to taste
- 8
Refrigerate in air-tight container
- 9
Heat vegetable oil and half the truffle oil in high-sided sauce pan
- 10
Add 2-3 popcorn kernels and shake to coat
- 11
Once kernels pop, add remaining kernels
- 12
Shake to coat, cover, and continually shake over medium heat until all kernels have popped
- 13
Season popcorn with salt
- 14
Heat remaining truffle oil
- 15
Add peas and saute until blistered and crispy
- 16
Season peas with salt and pepper
- 17
Divide soup evenly into bowls
- 18
Top with popcorn, fried peas, and drops of truffle oil
Tips
Test a few kernels first to gauge oil temperature before adding all popcorn to prevent burning
Blister the peas quickly over high heat to maintain their bright color and crisp texture
Chill the soup for at least 2 hours before serving for best flavor development
Good to Know
Refrigerate covered for up to 3 days. Stir before serving.
Soup can be made 1 day ahead. Prepare garnishes just before serving for best texture.
Serve chilled in bowls with garnishes arranged on top
Common Mistakes
Blend soup completely smooth to avoid chunky texture
Don't skip chilling time as soup needs to be cold to taste proper
Keep popcorn covered while popping to prevent kernels from flying out
Substitutions
similar sweetness but less complex flavor
loses luxury element
FAQ
Can I make this without a blender?
Yes, use an immersion blender directly in the pot, or push through a fine mesh strainer for smoother texture, though it won't be as silky.
What if I can't find Corno di Toro peppers?
Red bell peppers work well as substitute, though they're less sweet. Roasted red peppers from a jar can also work in a pinch.
How long will this soup keep in the refrigerator?
The soup stays fresh for up to 3 days refrigerated in an airtight container. The garnishes are best prepared fresh each time.