Ingredients
2 medium ears of corn, shucked
4 lb beefsteak tomatoes, cored and coarsely chopped
1 ½ cup fresh orange juice
1 Tbsp fresh lime juice
1 ½ tsp pure ancho chili powder
1 tsp pure New Mexico chile powder
1 Tbsp grenadine
salt
10 oil-cured black olives, pitted and thinly sliced
4 lb beefsteak tomatoes, cored and coarsely chopped
1 ½ cup fresh orange juice
1 Tbsp fresh lime juice
1 ½ tsp pure ancho chili powder
1 tsp pure New Mexico chile powder
1 Tbsp grenadine
salt
10 oil-cured black olives, pitted and thinly sliced
Directions
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.
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