Chilled Indian-Spiced Tomato Soup with Crabmeat
A refreshing and aromatic chilled soup that combines the richness of Indian spices with fresh tomatoes and sweet crab meat. This elegant dish features a blend of toasted whole spices, fresh vegetables, and is garnished with delicate crabmeat, radishes, and chives.
Ingredients
- •1 tablespoon cumin seeds
- •1 tablespoon coriander seeds
- •1 tablespoon fennel seeds
- •1 teaspoon yellow mustard seeds
- •1 teaspoon black peppercorns
- •6 tablespoons extra-virgin olive oil
- •2 cups celery
- •1½ cups onion
- •1 cup carrots
- •¼ cup fresh ginger
- •6 cloves garlic
- •1 pound red bell peppers
- •1¾ cups fennel bulb
- •3 pounds plum tomatoes
- •5¼ cups vegetable broth
- •2 teaspoons hot pepper sauce
- •1 pound fresh crabmeat
- •1 to taste radishes
- •1 to taste chives
Cooking Instructions
- 1.
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.
7 min
- 2.
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.
66 min
- 3.
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.)
180 min
- 4.
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
5 min