In making our most recent version of zucchini soup, I was looking for flavors to pique the palate and enhance the rich green flavor of the zucchini. I reached for Indonesian Long Peppercorn. The floral and pointed spice of the pepper helped corral the rich unctuous nature of the zucchini. The heat out here has been exceedingly aggressive, so we served the soup chilled with cuttlefish couscous, young marjoram, and a tart cherry crisp, which added texture and acidity to the dish.
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