Ingredients
2ear corn
4lbbeefsteak tomatoes
1½cupsfresh orange juice
1tbspfresh lime juice
1½tsppure ancho chili powder
1tsppure New Mexico chili powder
1tbspgrenadine syrup
salt,to taste
10black olives,oil-cured
Preparation
Bring a large saucepan of salted water to a boil. Add the corn and cook for about 4 minutes until crisp-tender. 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; should have about 7 cups of juice.
Stir in the orange juice, lime juice, chile powders, and the grenadine and season with salt. Refrigerate for about 10 minutes until chilled.
Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.
