Rustic Tomato Soup with Toasted Cumin and Mini Rajas

(10) Course Appetizers

Ingredients in this Recipe

1 3 to 4 inch dried guajillo chile,** stemmed, seeded, coarsely torn
1 5 ounce package mini bell peppers, stemmed, seeded, cut into thin strip
1/4 teaspoon ground allspice
2 28 ounce cans peeled whole tomatoes with basil in juice, tomatoes diced, all juice reserved
2 tablespoons cumin seeds
4 4 inch corn tortilla squares (cut from round tortillas), halved, cut into 2 x 1/4 inch strips
4 cups chopped onions (about 2 large)
4 cups low salt chicken broth
6 large garlic cloves, peeled
6 tablespoons olive oil
Cayenne pepper (optional)
Coarse kosher salt
Vegetable oil (for frying)

See Full Recipe at Epicurious