S.O.S. Tastes of India

On the third installment of SOS, I am bringing you a tasty Indian soup, in anticipation of my trip to India. I was inspired by the farmers market, where I got fresh fennel, chives, and garlic. Hope you enjoy.

Chilled Indian-Spiced Tomato Soup with Crab Meat
Serves 4
*adapted from Epicurious

Ingredients
Spice mix
1/2 tablespoon cumin seeds
1/2 tablespoon fennel seeds
1/2 teaspoon yellow mustard seeds
1/2 tablespoon ground coriander
1/2 teaspoon ground black pepper

Soup

3 tablespoons extra-virgin olive oil
1 cups chopped celery
3/4 cups chopped onion
1/2 cup chopped carrots
2 tablespoons chopped peeled fresh ginger
3 garlic cloves, chopped
1/2 pound red bell peppers, chopped
1 cup chopped fresh fennel bulb
1 1/2 pounds plum tomatoes, diced (about 4 cups)
1 1/4 cups water
1 1/4 cups tomato juice
1 can garbanzo beans
2 teaspoons (about) hot pepper sauce

Garnish
Crabmeat, picked over
Thinly sliced radishes
Chopped fresh chives

Directions

For spice mix:
 Toast the cumin, fennel, and yellow mustard seeds in a 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. Add ground coriander and black pepper to the mixture.

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 water and tomato juice 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. Add half of the garbanzo beans. Remove from heat; cover and steep 20 minutes.

Using an immersion blender, purée soup until smooth. Season soup to taste with hot pepper sauce, salt, and pepper. Add the rest of the beans and 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.