CHILLED INDIAN SPICED TOMATO SOUP WITH CRABMEAT

CHILLED INDIAN SPICED TOMATO SOUP WITH CRABMEAT (eight first course servings)

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For the spice mix:

1 tablespoon cumin seeds

1 tablespoon coriander seeds

1 tablespoon fennel seeds

1 teaspoon yellow mustard seeds

1 teaspoon whole black peppercorns

 

For the soup:

6 tablespoons extra virgin olive oil

2 cups chopped celery

1-1/2 cups chopped onions

1 cup chopped carrots

¼ cup chopped, peeled fresh ginger (from about 3 inch long piece)

6 garlic cloves, chopped

1 pound red bell peppers, chopped

1-3/4 cups chopped fresh fennel bulbs

3 pounds plum tomatoes, peeled, seeded and diced (about 6 cups)

5-1/2 cups vegetable stock

2 teaspoons (about) hot pepper sauce

1 pound fresh crabmeat, picked over

thinly sliced radishes

chopped fresh chives

 


 

1.For the spice mix:  Toast all the ingredients in a heavy medium skillet over medium heat until spices darken slightly in color and start to pop, stirring occasionally, about 5 minutes (watch carefully, spices burn easily).  Transfer to a plate and cool.  Grind to a fine powder in a spice mill.

2 For the soup: Heat oil in a heavy large pot over medium high heat.  Add celery, onions and carrots.  Saute until vegetables soften slightly, about 8 minutes.  Add ginger and garlic and saute 3 minutes.  Add bell peppers and fennel and stir 2 minutes to coat.  Add tomatoes and cook until tomatoes soften and break down, stirring often, about 8 minutes.  Add broth and bring soup to a boil.  Reduce heat to medium and simmer until all vegetables are tender, about 25 minutes.  Add ground spice mix and return soup to a boil.  Remove from heat, cover and let steep for 20 minutes.

3. At this point you can puree the soup in its pot with an immersion blender, puree it in batches in a food processor, or force it through a coarse sieve over a large bowl, discarding remaining solids. Season soup to taste with hot pepper sauce, salt and pepper.  Cool slightly.  Refrigerate soup, uncovered, until cold, at least 3 hours. (Can be made to this point 1 day ahead.  Keep covered and refrigerated.)

4. Ladle soup into 8 shallow bowls. Divide crabmeat among bows.  Garnish with radish slices and chives.

 

adapted from Barbara Fairchild, The Bon Appetit Cookbook

 

 

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