- Prep: 40 min
- Cook Time: 5 min
- Total: 45 min
- Serving: 10 Servings
This recipe for Sangrita Soup was inspired by the famous Mexican tomato and orange juice drink that is traditionally served with tequila as a sipper. Feel free to stir in an ounce of silver tequila prior to serving as an added twist.
- 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
- Place the corn in a large pot of boiling salted water and cook for 5 minutes until tender. Using a sharp knife, cut the kernels off the cob once cool enough to handle.
- In the meantime, place the tomatoes into a blender and process until smooth. Using a fine mesh sieve, strain the pureed tomatoes and place the juice into a bowl. Add the orange juice, lime juice, chile powders, grenadine and a few pinches of salt to the bowl, and stir well to combine. Place the mixture into the refrigerator and chill for 20 minutes.
- Serve the soup garnished with the cooked corn and the olive slices.