Chilled Indian-Spiced Tomato Soup with Crabmeat

Name: Chilled Indian-Spiced Tomato Soup with Crabmeat
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 2 cups chopped celery; 1 1/2 cups chopped onion; 1 cup chopped carrots; 1/4 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 bulb; 3 pounds plum tomatoes, diced (about 8 cups); 5 1/4 cups vegetable broth; 2 teaspoons (about) hot pepper sauce; 1 pound fresh crabmeat, picked over; Thinly sliced radishes; Chopped fresh chives

Servings: persons

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
2 cups chopped celery
1 1/2 cups chopped onion
1 cup chopped carrots
1/4 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 bulb
3 pounds plum tomatoes, diced (about 8 cups)
5 1/4 cups vegetable broth
2 teaspoons (about) hot pepper sauce
1 pound fresh crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives

1
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.
2
Cool in skillet.
3
Transfer to spice mill and grind finely.
4
Heat oil in heavy large pot over medium-high heat.
5
Add celery, onion, and carrots.
6
Saute until vegetables soften slightly, about 8 minutes.
7
Add ginger and garlic and saute 3 minutes.
8
Add bell peppers and fennel.
9
Stir 2 minutes to coat.
10
Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes.
11
Add broth and bring soup to boil.
12
Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes.
13
Add ground spice mix; return soup to boil.
14
Remove from heat; cover and steep 20 minutes.
15
Place coarse sieve over large bowl.
16
Working with 2 cups at a time, strain soup into bowl, pressing liquid and most of solids through sieve.
17
Season soup to taste with hot pepper sauce, salt, and pepper.
18
Refrigerate soup until cold, at least 3 hours.
19
(Can be made 1 day ahead.
20
Cover and keep refrigerated.)
21
Ladle soup into 8 shallow bowls.
22
Divide crabmeat among bowls.
23
Garnish with radish slices and chives.

646

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 tablespoon cumin seeds, 1 tablespoon coriander seeds, 1 tablespoon fennel seeds, 1 teaspoon yellow mustard seeds, and more.

Yes, Chilled Indian-Spiced Tomato Soup with Crabmeat falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!