Sangrita Soup

Serving Size: 10
Prep Time:
Total Time:


  • 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
  • salt
  • oil-cured black olives, pitted and thinly sliced


  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.
  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.
  3. 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