Cilantro’s pungent fragrance partners well with fruity tomatillos in a lively pesto. The mixture offsets the spiciness of the cumin and jalapeño in this delectable soup.

　　

Ingredients

serves 4

　　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 jalapeño 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 store-bought chicken stock, skimmed of fat

　　Freshly ground pepper

　　1/2 ripe avocado, pitted, cut into 1/4-inch-thick slices

　　Nonstick cooking spray

　　

Step 1

Preheat the oven to 375°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.

　　

Step 2

Lightly coat the bottom of a large nonstick saucepan with cooking spray. Add the onion, remaining garlic clove, and diced jalapeño; 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.

　　

Step 3

Remove from heat; stir in 3 tablespoons reserved tomatillo mixture, and season with pepper. Add the sliced avocado. Ladle into serving bowls; garnish with jalapeño slices, if desired. Serve with the remaining tomatillo pesto.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 230

　　

Step 6

Fat: 6g

　　

Step 7

Cholesterol: 3mg

　　

Step 8

Carbohydrate: 41g

　　

Step 9

Sodium: 717mg

　　

Step 10

Protein: 9g

　　

Step 11

Fiber: 7g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.