Food & Wine


2
4
What's This?
Serving size 10
Prep Time
Total Time

Ingredients

2 medium ears of corn, shucked4 lb beefsteak tomatoes, cored and coarsely chopped1 ½ cup fresh orange juice1 Tbsp fresh lime juice1 ½ tsp pure ancho chili powder1 tsp pure New Mexico chile powder1 Tbsp grenadine salt10 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.

MAKE AHEAD
The soup can be refrigerated for up to 6 hours. Serve chilled.

NOTES
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

Tags: Appetizer, Soup, Healthy, Vegetarian, Corn, Tomato, Mexican, Quick

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