- 2 medium ears of corn, shucked
- 4 Pound beefsteak tomatoes, cored and coarsely chopped
- 1.5 cup fresh orange juice
- 1 Tbsp fresh lime juice
- 1.5 tsp pure ancho chili powder
- 1 tsp pure New Mexico chile powder
- 1 Tbsp grenadine
- 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.
Recipe Credit: Marcia Kiesel
Image Credit: John Kernick