Chilled Indian-Spiced Tomato Soup With Crabmeat

Chilled Indian-Spiced Tomato Soup With Crabmeat
Chilled Indian-Spiced Tomato Soup With Crabmeat

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

8

servings

Ingredients

  • SPICE MIX:

  • 1

    tablespoon cumin seeds

  • 1

    tablespoon coriander seeds

  • 1

    tablespoon fennel seeds

  • 1

    teaspoon yellow mustard seeds

  • 1

    teaspoon black peppercorns

  • SOUP:

  • 6

    tablespoons extra-virgin olive oil

  • 2

    cups chopped celery

  • 1 1/2

    cups chopped onion

  • 1

    cup chopped carrots

  • 1/4

    cup chopped peeled fresh ginger (from abt 3"-long piece)

  • 6

    garlic cloves chopped

  • 1

    pound red bell peppers chopped

  • 1 3/4

    cups chopped fresh fennel bulb

  • 3

    pounds plum tomatoes diced (abt 8 cups)

  • 5 1/4

    cups vegetable broth

  • 2

    teaspoons hot pepper sauce - (about)

  • 1

    pound fresh crabmeat picked over

  • Thinly-sliced radishes

  • Chopped fresh chives

Directions

For 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. This recipe yields 8 first-course servings.

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