Rustic Tomato Soup With Toasted Cumin And Mini Rajas Recipes

RUSTIC TOMATO SOUP WITH TOASTED CUMIN AND MINI RAJAS

Steps:

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

RUSTIC TOMATO SOUP

Steps:

• Add oil in saucepan and heat garlic and chilli.
• Add tomatoes and roasted pepper. Boil until soft.
• Add water, stock and seasoning. Simmer for 10 minutes.
• Tear basil leaves and add a couple of minutes before completion.
• Pour into jug and vitamise down.
• Add some parmesan cheese and basil with a little extra olive oil for garnishings on top and serve with crusty bread such as ciabatta or sour dough.