Cold Spiced Tomato Soup

• 1 teaspoon mustard seeds, preferably brown
• 1 teaspoon whole cumin seeds
• 1 jalapeno pepper, seeded and minced
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon ground asafetida (optional, sold in spice stores or Indian food markets)
• 4 cups chopped peeled ripe tomatoes
• 2 cups water or defatted chicken stock
• Salt and freshly ground black pepper
• 2 tablespoons chopped fresh coriander leaves
• 3/4 cup plain yogurt, stirred

1. Heat heavy saucepan.
2. Add mustard and cumin seeds and cook over high heat until they begin to sputter and dance around.
3. Stir in the jalapeno and ginger, lower the heat and cook gently for a couple of minutes.
4. Stir in the turmeric and, if using, the asafetida (a powdered gum resin).
5. Stir in the tomatoes and bring to a simmer, stirring.
6. Add the water or stock.
7. Season to taste with salt and pepper.
8. Remove from the heat, cover and refrigerate until chilled.
9. Just before serving check the seasonings.
10. Serve sprinkled with coriander.
11. Serve the yogurt alongside so it can be stirred in to taste.

mustard seeds, cumin seeds, pepper, fresh ginger, ground turmeric, ground asafetida, peeled ripe tomatoes, water, salt, fresh coriander leaves, plain yogurt

Taken from cooking.nytimes.com/recipes/9773 (may not work)