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Rustic Tomato Soup with Toasted Cumin and Mini Rajas Recipe

Rustic Tomato Soup with Toasted Cumin and Mini Rajas Recipe

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Rustic Tomato Soup with Toasted Cumin and Mini Rajas

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Ingredients

Count

Nutrition

316

Calories

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Ingredients:

Serving

2 tbsp cumin seeds
6 tbsp olive oil
4 cups chopped onions (about 2 large)
6 large garlic cloves, peeled
2 tsp achiote paste
1/4 tsp ground allspice
2 28- oz cans peeled whole tomatoes with basil in juice
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- oz package mini bell peppers, stemmed, seeded, cut into thin strip

Directions:

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.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	316.32 Kcal (1324 kJ)
Calories from fat	133.05 Kcal
		% Daily Value*
Total Fat	14.78g	23%
Cholesterol	1.5mg	1%
Sodium	600.72mg	25%
Potassium	777.54mg	17%
Total Carbs	41.02g	14%
Sugars	10.5g	42%
Dietary Fiber	8g	32%
Protein	8.88g	18%
Vitamin C	35.5mg	59%
Vitamin A	0.4mg	12%
Iron	9.5mg	53%
Calcium	136.6mg	14%

Amount Per 100 g
Calories	72.63 Kcal (304 kJ)
Calories from fat	30.55 Kcal
		% Daily Value*
Total Fat	3.39g	23%
Cholesterol	0.34mg	1%
Sodium	137.93mg	25%
Potassium	178.54mg	17%
Total Carbs	9.42g	14%
Sugars	2.41g	42%
Dietary Fiber	1.84g	32%
Protein	2.04g	18%
Vitamin C	8.2mg	59%
Vitamin A	0.1mg	12%
Iron	2.2mg	53%
Calcium	31.4mg	14%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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