Sangrita Soup

1. 1

   Bring a large saucepan of salted water to a boil.

2. 2

   Add the corn and cook until crisp-tender, about 4 minutes.

3. 3

   Drain and let cool.

4. 4

   Cut the kernels from the cobs.

5. 5

   Meanwhile, in a food processor, puree the tomatoes until smooth.

6. 6

   Pass the tomatoes through a food mill or a fine sieve set over a large bowl; you should have about 7 cups of juice.

7. 7

   Stir in the orange juice, lime juice, chile powders and the grenadine and season with salt.

8. 8

   Refrigerate until chilled, about 10 minutes.

9. 9

   Ladle the chilled soup into cups.

10. 10

    Garnish with the olive slices and corn kernels and serve.

No additional tips available.