Rustic Tomato Soup with Toasted Cumin and Mini Rajas

Ingredients

• 2 teaspoons annatto powder 
• 5 ounce snack peppers mini stemmed seeded cut into thin strip
• 8 servings kosher salt 
• 4 4-inch corn tortillas halved cut into 2 x 1/ strips (cut from round tortillas)
• 2 tablespoons cumin seeds 
• 6 large garlic clove peeled
• 0.3 teaspoon ground allspice 
• 3 inch guajillo chiles* dried stemmed seeded
• 4 cups chicken broth 
• 6 tablespoons olive oil 
• 4 cups onion chopped ( 2 large)
• 8 servings vegetable oil for frying
• 56 ounce tomatoes diced whole with basil in juice, tomatoes , all juice reserved peeled canned

Equipment

• bowl
• frying pan
• sauce pan
• pot
• slotted spoon
• garlic press

Directions

1. Stir cumin seeds in small skilletover medium heat until starting to smokeand pop, about 4 minutes.
2. Pour seedsonto plate; cool. Grind finely in spice mill.DO AHEAD: Can be made 1 week ahead. Chillin airtight container.
3. Heat oil in large pot over medium heat.
4. Add onions. Cover and cook until tender butnot brown, stirring often, about 8 minutes.
5. Remove from heat. Using garlic press,squeeze in garlic.
6. Add achiote and allspice.Stir over low heat 1 minute.
7. Add tomatoeswith juice, broth, and guajillo chile. Bringto simmer. Reduce heat to low; cover andsimmer 15 minutes.
8. Working in 2-cup batches, blend soupin processor to coarse puree (some textureshould remain). Return to same pot.
9. Mix in11/2 teaspoons toasted cumin; season withcayenne, if desired, and coarse salt andfreshly ground black pepper. DO AHEAD: Canbe made 2 days ahead. Chill uncovered untilcold, then cover and keep chilled.
10. Pour enough oil into heavymedium saucepan to reach depth of 3/4inch.
11. Heat oil over medium heat 4 minutes.Fry half of tortilla strips until just golden.Using slotted spoon, transfer strips to papertowels to drain (color will darken slightly).Repeat with remaining strips.
12. Heat 1 1/2 tablespoons tortilla-fryingoil from saucepan in medium skillet overmedium-high heat.
13. Add mini peppers. Tossuntil tender, about 2 minutes.
14. Sprinklewith salt and freshly ground black pepper.DO AHEAD: All rajas can be made 2 hoursahead.
15. Let stand at room temperature.
16. Reheat soup over medium heat. Ladleinto bowls. Top with tortilla and pepperrajas and sprinkle with toasted cumin.
17. Serve, passing additional cumin separately.
18. * A paste made from achiote seeds; soldat Latin markets.
19. ** A maroon-colored, fairly hot dried chileup to 6 inches long and about 11/2 incheswide; available at some supermarkets andat Latin markets.