Sangrita Soup

Directions

1. 1
   Bring a large saucepan of salted water to a boil.
2. 2
   Add the corn and cook until crisp-tender, about 4 minutes.
3. 3
   Drain and let cool.
4. 4
   Cut the kernels from the cobs.
5. 5
   Meanwhile, in a food processor, puree the tomatoes until smooth.
6. 6
   Pass the tomatoes through a food mill or a fine sieve set over a large bowl; you should have about 7 cups of juice.
7. 7
   Stir in the orange juice, lime juice, chile powders and the grenadine and season with salt.
8. 8
   Refrigerate until chilled, about 10 minutes.
9. 9
   Ladle the chilled soup into cups.
10. 10
    Garnish with the olive slices and corn kernels and serve.