© John Kernick
Sangrita Soup
- ACTIVE: 20 MIN
- TOTAL TIME: 45 MIN
- SERVINGS: 10
- •FAST
- •HEALTHY
- •MAKE-AHEAD
- •VEGETARIAN
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. "I love how the tomato and orange juices combine to form an entirely new flavor," Marcia Kiesel says. For fun, add a shot glass or two of silver tequila.
- 2 medium ears of corn, shucked
- 4 pounds beefsteak tomatoes, cored and coarsely chopped
- 1 1/2 cups fresh orange juice
- 1 tablespoon fresh lime juice
- 1 1/2 teaspoons pure ancho chile powder
- 1 teaspoon pure New Mexico chile powder
- 1 tablespoon grenadine syrup
- Salt
- 10 oil-cured black olives, pitted and thinly sliced
- 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.
- 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.
- Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.
Make Ahead
The soup can be refrigerated for up to 6 hours. Serve chilled.
Notes
Fast Tip For another delicious garnish, top the soup with halved cherry tomatoes and jicama slices splashed with silver tequila.
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