Name: Sangrita Soup
Yield: 1
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 -

Ingredients for - Sangrita Soup

1. 2 ear corn

2. 4 lb. beefsteak tomatoes

3. 1 1/2 c. fresh orange juice

4. 1 tbsp. fresh lime juice

5. 1 1/2 tsp. pure ancho chile powder

6. 1 tsp. pure New Mexico chile powder

7. 1 tbsp. grenadine syrup

8. Salt

9. 10 oil-cured black olives

How to cook deliciously - Sangrita Soup

1 . Stage

Bring 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.

2 . Stage

Meanwhile, 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.

3 . Stage

Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.