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
• 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.

cumin seeds, coriander seeds, fennel seeds, yellow mustard seeds, black peppercorns, extravirgin olive oil, celery, onion, carrots, fresh ginger, garlic, red bell peppers, fresh fennel bulb, tomatoes, vegetable broth, pepper sauce, fresh crabmeat, radishes, fresh chives

Taken from www.epicurious.com/recipes/food/views/chilled-indian-spiced-tomato-soup-with-crabmeat-108549 (may not work)