Sangrita Soup Recipe

Sangrita Soup Recipe

How To Make Sangrita Soup

Enjoy a burst of flavors in one cup in this Mexican drink-inspired sangrita soup. Its made of pureed tomato juice, orange juice, and corn for a cold soup.

Preparation: 30 minutes
Cooking: 5 minutes
Chill Time: 10 minutes
Total: 45 minutes



  • 2ear corn
  • 4lbbeefsteak tomatoes
  • cupsfresh orange juice
  • 1tbspfresh lime juice
  • tsppure ancho chili powder
  • 1tsppure New Mexico chili powder
  • 1tbspgrenadine syrup
  • salt,to taste
  • 10black olives,oil-cured


  1. 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.

  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; should have about 7 cups of juice.

  3. Stir in the orange juice, lime juice, chile powders, and the grenadine and season with salt. Refrigerate for about 10 minutes until chilled.

  4. Ladle the chilled soup into cups. Garnish with the olive slices and corn kernels and serve.


  • Calories: 78.11kcal
  • Fat: 1.15g
  • Saturated Fat: 0.19g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 0.43g
  • Polyunsaturated Fat: 0.35g
  • Carbohydrates: 16.75g
  • Fiber: 3.00g
  • Sugar: 10.46g
  • Protein: 2.65g
  • Sodium: 573.12mg
  • Calcium: 30.26mg
  • Potassium: 579.05mg
  • Iron: 0.90mg
  • Vitamin A: 92.44µg
  • Vitamin C: 45.34mg
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