Chilled red pepper soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Chilled red pepper soup
  Pepper    Soups    Tabasco  
Last updated 6/12/2012 1:00:48 AM. Recipe ID 24027. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Chilled red pepper soup
 Categories: Soups, Tabasco
      Yield: 8 servings
     42 oz Roasted red peppers
           - (water-packed) rinsed,
           - blotted dry, with all
           - black bits removed
      3 lg Garlic cloves
           - peeled and split
      4 c  Chicken stock
  2 1/2 c  Buttermilk
    1/4 c  Sugar
      1 tb Salt; or to taste
      4 c  Frozen or fresh corn kernels
    3/4 c  Minced pickled nopales
           -(See NOTE)
      1 tb Finely chopped fresh oregano
           -=OR=- Coriander
      3 ds Tabasco sauce, to taste
      8 oz Low- or non-fat yogurt
           - for garnish
      2 ts Minced fresh oregano
           -=OR=- Coriander
           - for garnish

MMMMM-------------------HERBED TORTILLA CRISPS------------------------
      3 lg Flour tortillas
           - cut into 12 sections each
      2 tb Vegetable oil
    1/2 ts Dried oregano
      1 tb Grated Parmesan cheese
  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.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 24027 (Apr 03, 2005)

[an error occurred while processing this directive]