Sangrita Soup

Name: Sangrita Soup
Total time: 45 min
Ingredients: 2 medium ears of corn (shucked); 4 pounds beefsteak tomatoes (cored and coarsely chopped); 1 ½ cups fresh orange juice; 1 tablespoon fresh lime juice; 1 ½ 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)

5.0

(3.3k)

www.foodandwine.com

Your recipes

Total: 45 minutes

Servings: 10

Cost: $1.97 /serving

Author : Marcia Kiesel

Ingredients

Remove All · Remove Spices · Remove Staples

2 medium ears of corn (shucked)4 pounds beefsteak tomatoes (cored and coarsely chopped)1 ½ cups fresh orange juice1 tablespoon fresh lime juice1 ½ teaspoons pure ancho chile powder1 teaspoon pure New Mexico chile powder1 tablespoon grenadine syrupSalt10 oil-cured black olives (pitted and thinly sliced)

Export 8 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

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.