Chilled Corno Di Toro Soup

• 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
• The Garnishes
• 1 cup spring peas (can use frozen if necessary)
• 1 tablespoon truffle oil
• 1 cup popcorn kernels
• 1 tablespoon vegetable oil

1. In a saute 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 sautee 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.

peppers, olive oil, garlic, zucchini, onion, champagne vinegar, cracked black pepper, salt, spring peas, truffle oil, popcorn kernels, vegetable oil

Taken from food52.com/recipes/30252-chilled-corno-di-toro-soup (may not work)