Ingredients for Chilled Indian-Spiced Tomato Soup with Crabmeat

• 1 colher de sopa de sementes de cominho

• 1 colher de sopa de sementes de coentro

• 1 colher de sopa de sementes de erva-doce

• 1 colher de chá de sementes de mostarda amarela

• 1 colher de chá de grãos de pimenta preta

• 6 colheres de sopa de azeite de oliva extra-virgem

• 475ml chopped celery

• 200g chopped onion

• 130g chopped carrots

• 35g chopped peeled fresh ginger (from about 3-inch-long piece)

• 6 dentes de alho, picados

• 450g red peppers, chopped

• 275g de bulbo de funcho fresco picado

• 1.4kg plum tomatoes, diced (about 1925ml )

• 1250ml vegetable broth

• 2 teaspoons (about) hot pepper sauce

• 450g fresh crabmeat, picked over

• Thinly sliced radishes

• Chopped fresh chives

Toast all ingredients in heavy medium skillet over medium heat until spices darken slightly in colour 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 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 475ml 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.

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