Rustic Tomato Soup with Toasted Cumin and Mini Rajas
Rajas (strips) of crisp corn tortillas and sweet mini bell peppers make a colorful garnish.
Soup:
2 tablespoons cumin seeds
6 tablespoons olive oil
4 cups chopped onions (about 2 large)
6 large garlic cloves, peeled
2 teaspoons achiote paste (A paste made from achiote seeds; sold at Latin markets.)
1/4 teaspoon ground allspice
2 28-ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
4 cups low-salt chicken broth
1 3-to 4-inch dried guajillo chile (A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide.), stemmed, seeded, coarsely torn
Cayenne pepper (optional)
Coarse kosher salt
Rajas:
Vegetable oil (for frying)
4 4-inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4-inch strips
1 5-ounce package mini bell peppers, stemmed, seeded, cut into thin strips
For soup:
- Stir cumin seeds in small skillet over medium heat until starting to smoke and pop, about 4 minutes.
- Pour seeds onto plate; cool.
- Grind finely in spice mill.
- DO AHEAD: Can be made 1 week ahead. Chill in airtight container.
- Heat oil in large pot over medium heat.
- Add onions.
- Cover and cook until tender but not brown, stirring often, about 8 minutes.
- Remove from heat.
- Using garlic press, squeeze in garlic.
- Add achiote and allspice.
- Stir over low heat 1 minute.
- Add tomatoes with juice, broth, and guajillo chile.
- Bring to simmer. Reduce heat to low; cover and simmer 15 minutes.
- Working in 2-cup batches, blend soup in processor to coarse puree (some texture should remain).
- Return to same pot.
- Mix in 11/2 teaspoons toasted cumin; season with cayenne, if desired, and coarse salt and freshly ground black pepper.
- DO AHEAD: Can be made 2 days ahead. Chill uncovered until cold, then cover and keep chilled.
For rajas:
- Pour enough oil into heavy medium saucepan to reach depth of 3/4 inch.
- Heat oil over medium heat 4 minutes.
- Fry half of tortilla strips until just golden.
- Using slotted spoon, transfer strips to paper towels to drain (color will darken slightly).
- Repeat with remaining strips.
- Heat 1 1/2 tablespoons tortilla-frying oil from saucepan in medium skillet over medium-high heat.
- Add mini peppers. Toss until tender, about 2 minutes.
- Sprinkle with salt and freshly ground black pepper.
- DO AHEAD: All rajas can be made 2 hours ahead. Let stand at room temperature.
- Reheat soup over medium heat.
- Ladle into bowls.
- Top with tortilla and pepper rajas and sprinkle with toasted cumin.
- Serve, passing additional cumin separately.