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.

S.O.S. Help! I need soup!

So I’ve always been in the camp that cold soup is kind of weird. However, after I made the gazpacho, I did a complete 180. I LOVE COLD SOUP. It’s very refreshing and perfect for a hot day. My love of cold soup has brought me to the conclusion that Souperstars needs a new section. SOS, meaning Soups of Summer, but also cause I know you are all in some desperate need for soup. So stop crying I hear you! I give you soup, and it’s CHILLY.

Mango-Ginger-Curry Soup With Shrimp
Serves 4

Ingredients
2 ripe mangoes (about 1 lb each), peeled and cubed
1/2 habanera pepper, finely minced
1/2 cup chopped shallots
1 large clove garlic, chopped
1 teaspoon finely grated ginger
1 teaspoon curry powder (or more to taste)
1/2 teaspoon salt
1 can (13.5 oz) light coconut milk
1/2 cup water
3 1/2 tablespoons fresh lime juice (or more to taste)
1 cup raw shrimp, de-shelled
3 tablespoons chopped fresh cilantro 

Directions
Using an immersion blender pulse mangoes, habanera pepper, shallots, garlic, ginger, curry powder and salt in a large bowl.

Add coconut milk; pulse until well combined.

Stir in water and lime juice. (Thin with tap water if desired.) Cover and chill until cold, 1 hour. Place thawed shrimp on a baking sheet, drizzle with olive oil and sprinkle salt, pepper, and red pepper flakes. Bake at 375 for 10 min. 

Divide soup among 4 bowls; garnish with shrimp and cilantro before serving.

Cinco De OH MY OH!

Last week the souperstars met for a celebratory and traditional Cinco de Mayo feast. For the festivities I decided to make gazpacho. I have always been skeptical of gazpachos and cold soups in general. I am very happy to say I was very mistaken. It was fantastic, fresh, and flavorful. This is sure to be a summertime staple in my house.

Gazpacho
Serves 8
*adapted from Pioneer Woman

Ingredients

2 cloves Garlic, Minced
½ whole Red Onion, Diced
1 whole Large Cucumber, Diced
5 whole Roma Tomatoes, Diced

1 whole Zucchini, Diced
2 stalks Celery, Diced
1 red pepper, Diced
1 jalapeno, Minced
1 cup cilantro, Chopped
1 dash Salt To Taste
¼ gallons Tomato Juice
¼ cups Extra Virgin Olive Oil
⅛ cups Red Wine Vinegar
1 lime, juiced
6 dashes Tabasco
1 dash Black Pepper To Taste

Garnish
Green onions
Sliced avocado
Cilantro

Directions

In a bowl combine half the red onion, half the cucumber, half the tomato, half the zucchini, half the celery, half the red pepper, half the jalapeno, and half the cilantro.

Add the minced garlic with half the tomato juice, olive oil, red wine vinegar, Tabasco, and a dash of salt.

Using an immersion blender, Pulse until all ingredients are blended well; mixture will have a nice speckled, colorful texture.

Add the rest of the tomato juice, lime juice and the remaining vegetables. 

Stir mixture together and check seasonings, adding salt if needed. Chill soup for at least a couple of hours; preferably overnight.

Remove the soup from the fridge and stir. Check seasonings one last time. Ladle into a bowl and garnish with green onions, a sliver of fresh avocado, and cilantro.