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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

Marcia Kiesel
August 2010

Gallery

Credit: © John Kernick

Recipe Summary

active:
20 mins
total:
45 mins
Yield:
10
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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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