Chilled Indian-Spiced Tomato Soup with Crabmeat

Name: Chilled Indian-Spiced Tomato Soup with Crabmeat
Yield: 4 servings
Ingredients: 1 1 tablespoon cumin seeds; 1 1 tablespoon coriander seeds; 1 1 tablespoon fennel seeds; 1 1 teaspoon yellow mustard seeds; 1 1 teaspoon black peppercorns; 1 6 tablespoons extra-virgin olive oil; 1 2 cups chopped celery; 1 1 1/2 cups chopped onion; 1 1 cup chopped carrots; 1 1/4 cup chopped peeled fresh ginger (from about 3-inch-long piece); 1 6 garlic cloves, chopped; 1 1 pound red bell peppers, chopped; 1 1 3/4 cups chopped fresh fennel bulb; 1 3 pounds plum tomatoes, diced (about 8 cups); 1 5 1/4 cups vegetable broth; 1 2 teaspoons (about) hot pepper sauce; 1 1 pound fresh crabmeat, picked over; 1 Thinly sliced radishes; 1 Chopped fresh chives

From the kitchen of Carly

Cumin, coriander, and fennel seeds toast until fragrant, then ground into the base of this chilled tomato soup. Sweet crab meat floats on top of the spiced tomato broth, creating a contrast between heat and the ocean's coolness.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon cumin seeds
11 tablespoon coriander seeds
11 tablespoon fennel seeds
11 teaspoon yellow mustard seeds
11 teaspoon black peppercorns
16 tablespoons extra-virgin olive oil
12 cups chopped celery
11 1/2 cups chopped onion
11 cup chopped carrots
11/4 cup chopped peeled fresh ginger (from about 3-inch-long piece)
16 garlic cloves, chopped
11 pound red bell peppers, chopped
11 3/4 cups chopped fresh fennel bulb
13 pounds plum tomatoes, diced (about 8 cups)
15 1/4 cups vegetable broth
12 teaspoons (about) hot pepper sauce
11 pound fresh crabmeat, picked over
1Thinly sliced radishes
1Chopped fresh chives

Instructions

Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.
Heat oil in heavy large pot over medium-high heat. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes. Add ginger and garlic and sauté 3 minutes. Add bell peppers and fennel. Stir 2 minutes to coat. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes. Add ground spice mix; return soup to boil. Remove from heat; cover and steep 20 minutes.
Place coarse sieve over large bowl. Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve. Season soup to taste with hot pepper sauce, salt, and pepper. Refrigerate soup until cold, at least 3 hours. (Can be made 1 day ahead. Cover and keep refrigerated.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.