Mexican Fiesta Soup with Roasted Tomatillo and Cilantro Pesto
A piquant soup exudes flavors culled from the Mexican kitchen, from a cumin-laced broth to a roasted tomatillo and cilantro pesto. Cilantro's pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeno in this delectable soup.
Photography: Formula Z/S
Martha Stewart Living, May 2002
- 4 tomatillos, peeled and rinsed
- 2/3 cup fresh cilantro leaves, packed, rinsed well
- 2 garlic cloves, minced
- 2 tablespoons freshly squeezed lime juice
- 1 small white onion, diced
- 1 jalapeno, diced, plus more sliced for garnish (optional)
- 1 teaspoon ground cumin
- One 28 1/2-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
- 3 ears corn, quartered
- 4 cups homemade or low-sodium canned chicken stock, skimmed of fat
- 1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices
- Nonstick cooking spray
- Freshly ground pepper
- Preheat oven to 375 degrees. Place tomatillos on a small rimmed baking sheet. Roast in oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from oven, and let cool slightly. Transfer to the bowl of a food processor; add cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
- Lightly coat bottom of a large nonstick saucepan with cooking spray. Add onion, remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until onion is softened, about 7 minutes. Add cumin, tomatoes, corn, and chicken stock. Bring liquid to a boil; reduce heat, and simmer until vegetables are tender, 12 to 15 minutes.
- Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with remaining tomatillo pesto.
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