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
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.
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.