Chilled Indian-Spiced Tomato Soup with Crabmeat
Chilled Indian-Spiced Tomato Soup with Crabmeat is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. 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.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionToast all ingredients in 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.
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 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 2 cups 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.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.