RUSTIC TOMATO SOUP

This recipe calls for a few kitchen tools that you might not have on hand, but with a little ingenuity, you can find substitutes. If you are really interested in gourmet cooking, a mortar and pestle is an inexpensive purchase. I just bought a great ceramic set (3 different sizes) from Amazon. In this recipe you will toast, blend, and grind the ingredients. I found the extra work worth it. If you don't have lots of time to cook, perhaps you can make this meal for a special occasion. It is certainly a change from the typical Latin meals I was accustomed to. Don't forget, this soup can be made in stages ahead of time. Most Latin ingredients are very inexpensive and generally last a long time.

I post the recipe servings as is and will leave it up to individuals to change accordingly.

I made this smokey tasting soup as part of a Latin meal. I have posted Watercress Guacamole and Rajas (strips of tortillas) with mini peppers, which I made as side dishes.

Serves 8

2 tbs cumin seeds
6 tbs 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-ounce cans peeled whole tomatoes
with basil in juice, diced, all
juice reserved
4 cups vegetable broth
1 3" to 4" dried guajillo chile**
stemmed, seeded, coarsely torn
Cayenne pepper (optional)
Coarse Kosher salt

Stir cumin seeds in small skillet over medium
heat until starting to smoke and pop, about
4 mins.

Pour seeds onto plate, cool. Grind finely in
spice mill or mortar & pestle (ceramic)

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 mins. 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 mins.

Working in 2-cup batches, blend soup in
processor to coarse puree (some texture
should remain.) Return to same pot. Mix in
1-1/2 tsp toasted cumin; season with
cayenne, if desired, and coarse salt and
freshly ground pepper.

DO AHEAD: Can be made 2 days ahead. Chill
uncovered until cold, then cover and keep
chilled.

Recipe: Bon Appetit, December 2009 from
Selma Brown Morrow

Suggested Wine: Chardonnay, Gruner Veltliner or
Pinot Gris. I prefer the Pinot Gris for it's
cool fresh flavor which would balance the spicy
smokey flavor of the soup. The Gruner Veltliner
would be next, but I don't care for it as much.
I think for the Chardonnay, I would stick with
unoaked as opposed to an oaky one. I am
only a beginner wine student, but I still stick
with the Pinot Gris. And, of course, beer would
be great, as well.

*Sold at Latin Markets
**Dried peppers are very inexpensive and last
a long time. Can easily be found at Latin
Markets. This pepper is a maroon-colored,
fairly hot dried chile up to 6 inches long and
about 1-1/2" wide.