-SOUP-
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

–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.