© John Kernick
Active Time
20 MIN
Total Time
45 MIN
Yield
Serves : 10

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.  Marcel Vigneron: Summer Soup    More Cold Soups  

How to Make It

Step 1    

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.

Step 2    

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.

Step 3    

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

Chef's 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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