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Name: Chilled Red Pepper Soup
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 42 oz Roasted red peppers; 3 ds Tabasco sauce, to taste; 1/2 ts Dried Oregano; 1 tb Finely chopped fresh oregano; 1/4 c Sugar; 3 lg Garlic; 3 lg Flour tortillas; 2 tb Vegetable oil; 4 c Chicken Stock; 2 ts Minced fresh oregano; 2 1/2 c Buttermilk; 3/4 c Minced pickled nopales; 1 tb Salt or adjust amount to taste; 4 c Frozen or fresh corn kernels; 1 tb Grated Parmesan cheese; 8 oz Low- or non-fat yogurt

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INGREDIENTS

SOUP
42 oz Roasted red peppers
3 ds Tabasco sauce, to taste
1/2 ts Dried Oregano
1 tb Finely chopped fresh oregano
1/4 c Sugar
3 lg Garlic
3 lg Flour tortillas
2 tb Vegetable oil
4 c Chicken Stock
2 ts Minced fresh oregano
2 1/2 c Buttermilk
3/4 c Minced pickled nopales
HERBED TORTILLA CRISPS
1 tb Salt ; or adjust amount to taste
4 c Frozen or fresh corn kernels
1 tb Grated Parmesan cheese
8 oz Low- or non-fat yogurt

INSTRUCTIONS

IN THE BOWL of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex and other Latin delicacies are now available in many markets across the country, pickled nopales or tender cactus leaves are less available than jalapeno peppers, for example. If you cannot find them, either chop a few pickled jalapeno peppers (with the seeds removed) or simply omit them.

NOTES

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Chilled Red Pepper Soup

SOUP
42 oz Roasted red peppers
3 ds Tabasco sauce, to taste
1/2 ts Dried Oregano
1 tb Finely chopped fresh oregano
1/4 c Sugar
3 lg Garlic
3 lg Flour tortillas
2 tb Vegetable oil
4 c Chicken Stock
2 ts Minced fresh oregano
2 1/2 c Buttermilk
3/4 c Minced pickled nopales
 HERBED TORTILLA CRISPS
1 tb Salt or adjust amount to taste
4 c Frozen or fresh corn kernels
1 tb Grated Parmesan cheese
8 oz Low- or non-fat yogurt

IN THE BOWL of a food processor fitted with a steel chopping blade, combine  the peppers and garlic, and puree until smooth. Scrape the mixture into a  large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt,  corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for  at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and  refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the  rack at least 5 inches from the heat. Lightly brush the top of the tortilla  wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on  the oregano, crumbling it with your fingers as you do this, then drizzle on  the Parmesan cheese. Run them under the broiler, just to crisp and color  lightly, watching so they do not burn. Before serving, ladle the soup into  bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on  chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex  and other Latin delicacies are now available in many markets across the  country, pickled nopales or tender cactus leaves are less available than  jalapeno peppers, for example. If you cannot find them, either chop a few  pickled jalapeno peppers (with the seeds removed) or simply omit them.

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Nutrition

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Serving Size: 1 Serving (915g)
Recipe Makes: 8 Servings

Calories: 617
Calories from Fat: 137 (22%)

Amt Per Serving		% DV

	Total Fat 15.2g	20 %
	Saturated Fat 3.6g	18 %
	Monounsaturated Fat 7.5g
	Polyunsanturated Fat 3.1g
Cholesterol 10.6mg		3 %
Sodium 1152.2mg		40 %
Potassium 894.9mg		24 %
Total Carbohydrate 99.7g		29 %
	Dietary Fiber 7.4g	29 %
	Sugars, other 92.3g
Protein 19.9g		28 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 617

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