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The Kernel Cold War

Chilled Spicy Gazpacho with Popcorn Crunch Topping

30 minutes
Serves 4
SideSpanishGluten-freeNut-freeShellfish-freeSoy-freeLow Sodium
Herb's take

This Spanish-inspired gazpacho gets a playful update with a spicy kick and a popcorn crunch. You'll learn how to use popcorn as both a thickener and a topping, creating a side that's equal parts silky and snappy.

Equipment needed
  • High-powered blender

Ingredients

Yield
4

Instructions

  1. 01
    Set aside 1 cup of the popped popcorn for garnish. The remaining 2 cups will go in the soup itself.
  2. 02
    In a high-powered blender, combine tomatoes, red bell pepper, cucumber, red onion, garlic, jalapeño, and 2 cups of the popcorn. Blend on high until smooth.
  3. 03
    Add sherry vinegar, olive oil, smoked paprika, cumin, sugar, ice water, kosher salt, and black pepper to the blender. Blend again until the mixture is silky and fully emulsified.
  4. 04
    Taste and adjust seasoning, then chill the soup in the refrigerator for at least 20 minutes to let flavors meld.
  5. 05
    Ladle the chilled soup into bowls. Top each bowl with the reserved popcorn and a generous sprinkle of chives for a fresh, oniony pop.
  6. 06
    Serve immediately while the popcorn is at peak crunch.

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