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Rustic Tomato Soup with Toasted Cumin and Mini Rajas
- 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
Directions:View on Epicurious
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