Chilled Indian-Spiced Tomato Soup with Crabmeat
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 first-course servings
- 1 tablespoon cumin seeds
- 1 cup chopped carrots
- 1 1/2 cups chopped onion
- 1 tablespoon coriander seeds
- 1 tablespoon fennel seeds
- 2 cups chopped celery
- 1 teaspoon yellow mustard seeds
- 1 teaspoon black peppercorns
- 6 tablespoons extra-virgin olive oil
- thinly sliced radishes
- 1 pound fresh crabmeat, picked over
- chopped fresh chives
- 6 garlic cloves, chopped
PreparationFor spice mix: 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. For soup: 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.
PreparationFor spice mix: 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. For soup: 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.
