Rustic Tomato Soup with Toasted Cumin and Mini Rajas

Stir cumin seeds in small skilletover medium heat until starting to smokeand pop, about 4 minutes.

Pour seedsonto plate; cool. Grind finely in spice mill.DO AHEAD: Can be made 1 week ahead. Chillin airtight container.

Heat oil in large pot over medium heat.

Add onions. Cover and cook until tender butnot 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 tomatoeswith juice, broth, and guajillo chile. Bringto simmer. Reduce heat to low; cover andsimmer 15 minutes.

Working in 2-cup batches, blend soupin processor to coarse puree (some textureshould remain). Return to same pot.

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.

Pour enough oil into heavymedium saucepan to reach depth of 3/4inch.

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.

Heat 1 1/2 tablespoons tortilla-fryingoil from saucepan in medium skillet overmedium-high heat.

Add mini peppers. Tossuntil tender, about 2 minutes.

Sprinklewith salt and freshly ground black pepper.DO AHEAD: All rajas can be made 2 hoursahead.

Let stand at room temperature.

Reheat soup over medium heat. Ladleinto bowls. Top with tortilla and pepperrajas and sprinkle with toasted cumin.

Serve, passing additional cumin separately.

* A paste made from achiote seeds; soldat Latin markets.

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