Chilled Indian-Spiced Tomato Soup with Crabmeat

Ingredients for Chilled Indian-Spiced Tomato Soup with Crabmeat

• 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

• 475ml chopped celery

• 200g chopped onion

• 130g chopped carrots

• 35g chopped peeled fresh ginger (from about 3-inch-long piece)

• 6 garlic cloves, chopped

• 450g red peppers, chopped

• 425ml chopped fresh fennel bulb

• 1.4kg plum tomatoes, diced (about 1925ml )

• 1250ml vegetable broth

• 2 teaspoons (about) hot pepper sauce

• 450g fresh crabmeat, picked over

• Thinly sliced radishes

• Chopped fresh chives

How to make Chilled Indian-Spiced Tomato Soup with Crabmeat

Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in colour and start to pop, stirring occasionally, about 7 minutes. Cool in skillet. Transfer to spice mill and grind finely.

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 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 475ml 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.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.