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Rustic Tomato Soup with Toasted Cumin and Mini Rajas

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Rustic Tomato Soup with Toasted Cumin and Mini Rajas

Rustic Tomato Soup with Toasted Cumin and Mini Rajas

amanda

Equipment

  • - Stand Mixer with Prep Mode

  • - High-Speed Blender (Handheld)

  • - Stainless Steel Stock Pot, 6 qt

  • - Ceramic Soup Ladle

  • - Immersion Blender

  • - Silicone Spatula

  • - Glass Measuring Cup with Marks (1 C)

  • - Stainless Steel Chef Knife

  • - Cast Iron Skillet

Ingredients

  • 2 tablespoons cumin seeds

  • 6 tablespoons olive oil

  • 4 cups chopped onions (about 2 large)

  • 6 large garlic cloves, peeled

  • 2 teaspoons achiote paste*

  • 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,** stemmed, seeded, coarsely torn

  • Cayenne pepper (optional)

  • Coarse kosher salt

  • 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 strip

Instructions

1

Instruction 1

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.
2

Instruction 2

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.
3

Instruction 3

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.
4

Instruction 4

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.
5

Instruction 5

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.
6

Instruction 6

Reheat soup over medium heat. Ladle into bowls. Top with tortilla and pepper rajas and sprinkle with toasted cumin. Serve, passing additional cumin separately.
7

Instruction 7

A paste made from achiote seeds; sold at Latin markets.
8

Instruction 8

** A maroon-colored, fairly hot dried chile up to 6 inches long and about 11/2 inches wide; available at some supermarkets and at Latin markets.
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