Ingredients

To Serve 4.

1 (12-ounce) jars Fredericksburg Farms Salsa Roja a la Charra
2 tablespoons Fredericksburg Farms Sweet Mango Pepper Sauce
1 medium cucumber, peeled, seeded, and cut into chunks
1 small green bell pepper, seeds and veins removed, roughly chopped
3 green onions, roughly chopped, including green tops
Sea salt or kosher salt and freshly ground black pepper to taste
4 white corn tortillas
Canola oil for frying
1 cup club soda, or sparkling water
Sour Cream
Pico de Gallo
Minced cilantro

Instructions

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.