Sangrita Soup
© John Kernick

Sangrita Soup

  • ACTIVE: 20 MIN
  • SERVINGS: 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.

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  1. 2 medium ears of corn, shucked
  2. 4 pounds beefsteak tomatoes, cored and coarsely chopped
  3. 1 1/2 cups fresh orange juice
  4. 1 tablespoon fresh lime juice
  5. 1 1/2 teaspoons pure ancho chile powder
  6. 1 teaspoon pure New Mexico chile powder
  7. 1 tablespoon grenadine syrup
  8. Salt
  9. 10 oil-cured black olives, pitted and thinly sliced
  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.
  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.
  3. 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.
Fast Tip For another delicious garnish, top the soup with halved cherry tomatoes and jicama slices splashed with silver tequila.