Yields:
10
Total Time:
45 mins
Combining fresh tomato juice and orange juice, this cold soup was inspired by sangrita — the zippy Mexican drink typically served at bars as a tequila chaser. For fun, add a shot glass or two of silver tequila.
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Ingredients
- 2 ear corn
- 4 lb. beefsteak tomatoes
- 1 1/2 c. fresh orange juice
- 1 Tbsp. fresh lime juice
- 1 1/2 tsp. pure ancho chile powder
- 1 tsp. pure New Mexico chile powder
- 1 Tbsp. grenadine syrup
- salt
- 10 oil-cured black olives
Directions
- Step 1Bring a large saucepan of salted water to a boil. Add the corn and cook until crisp-tender, about 4 minutes. Drain and let cool. Cut the kernels from the cobs.
- Step 2Meanwhile, in a food processor, puree the tomatoes until smooth. Pass the tomatoes through a food mill or a fine sieve set over a large bowl; you should have about 7 cups of juice. Stir in the orange juice, lime juice, chile powders, and the grenadine and season with salt. Refrigerate until chilled, about 10 minutes.
- Step 3Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.
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