Mexican fiesta soup with roasted tomatillo and cilantro pesto
Instructions:
- 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.
- 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 pepper, diced, plus more sliced for garnish (optional)
- 1/ 2 teaspoon ground cumin
- 1 28-ounce can whole peeled tomatoes (about 8 tomatoes), drained and crushed
- 3 ears corn, quartered
- 4 cups homemade or low-sodium storebought chicken stock, skimmed of fat
- Freshly ground pepper
- 1/ 2 ripe avocado, pitted, cut into 1/ 4-inch-thick slices
- Nonstick cooking spray
- Preheat the oven to 375ï€ F. Place the tomatillos on a small rimmed baking sheet. Roast in the oven, turning once midway through, until they are softened and slightly charred, about 25 minutes. Remove from the oven, and let cool slightly. Transfer to the bowl of a food processor; add the cilantro, 1 garlic clove, and lime juice. Process until smooth and combined; set aside.
- Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion remaining garlic clove, and diced jalapeno; cook, stirring occasionally, over medium heat until the onion is softened, about 7 minutes. Add the cumin, tomatoes, corn, and chicken stock. Bring the liquid to a boil; reduce heat, and simmer until the vegetables are tender, 12 to 15 minutes.
- Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeno slices, if desired. Serve with the remaining tomatillo pesto.