Combine Salsa Roja a la Charra, Sweet Mango Pepper Sauce, cucumber chunks, bell pepper, and green onion in blender; process until smooth. Turn out into a storage container with tight-fitting lid and season to taste with salt and pepper. Refrigerate until well chilled.
Place the tortillas in a stack and cut the stack in half, using a sharp knife. Then stack the halves together and cut them into thin julienne strips. Heat about ½-inch of the canola oil in a heavy-bottomed 10-inch skillet over medium heat. When oil is hot fry the tortilla strips until golden and crisp. Drain on a paper-towel-lined wire rack. Set aside.
To serve the soup, ladle 1 cup into each of four serving bowls, preferably shallow soup plates. Add ¼ cup of club soda or sparkling water to each bowl and stir to blend. Top each serving with a large dollop of sour cream. Place a spoon of Pico de Gallo on the sour cream and scatter some of the minced cilantro over the entire bowl. Serve at once before the sparkling water loses its spritz.
|
