Chilled Indian-Spiced Tomato Soup With Crabmeat

Recipe Ingredients

		Spice Mix
1 tablespoon	15ml	Cumin seeds
1 tablespoon	15ml	Coriander seeds
1 tablespoon	15ml	Fennel seeds
1 teaspoon	5ml	Yellow mustard seeds
1 teaspoon	5ml	Black peppercorns
		Soup
6 tablespoons	90ml	Extra-virgin olive oil
2 cups	220g / 7.8oz	Chopped celery
1 1/2 cups	93g / 3.3oz	Chopped onion
1 cup	110g / 3.9oz	Chopped carrots
1/4 cup	36g / 1.3oz	Chopped peeled fresh ginger
		= (from abt 3"-long piece)
6		Garlic cloves - chopped
1 lb	454g / 16oz	Red bell peppers - chopped
1 3/4 cups	255g / 9oz	Chopped fresh fennel bulb
3 lbs	1362g / 48oz	Plum tomatoes - diced (abt 8 cups)
5 1/4 cups	1244ml	Vegetable broth
2 teaspoons	10ml	Hot pepper sauce - (about)
1 lb	454g / 16oz	Fresh crabmeat - picked over
		Thinly-sliced radishes
		Chopped fresh chives

Recipe Instructions

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. Saute until vegetables soften slightly, about 8 minutes. Add ginger and garlic and saute 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.

Source:
Bon Appetit, September 2003

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