Sangrita Soup

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2 medium ears of corn, shucked

4 pounds beefsteak tomatoes, cored and coarsely chopped

1 1/2 cups fresh orange juice

1 tablespoon fresh lime juice

1 1/2 teaspoons pure ancho chile powder

1 teaspoon pure New Mexico chile powder

1 tablespoon grenadine syrup


10 oil-cured black olives, pitted and thinly sliced

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