Chilled Indian-Spiced Tomato Soup with Crabmeat

Ingredients

• 1 teaspoon peppercorns black
• 1 cup carrots chopped
• 2 cups celery chopped
• 1 tablespoon coriander seeds 
• 1 pound crab meat fresh picked over
• 1 tablespoon cumin seeds 
• 1.8 cups fennel bulb fresh chopped
• 1 tablespoon fennel seeds 
• 8 servings chives fresh chopped
• 0.3 cup ginger fresh peeled chopped (from 3-inch-long piece)
• 6  garlic cloves chopped
• 6 tablespoons olive oil extra-virgin
• 1.5 cups onion chopped
• 2 teaspoons pepper sauce hot ()
• 8 cups plum tomatoes diced
• 8 servings radishes thinly sliced
• 1 pound bell peppers red chopped
• 5.3 cups vegetable broth 
• 1 teaspoon mustard seeds yellow

Equipment

• bowl
• frying pan
• ladle
• pot
• sieve

Directions

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. Cool in skillet.
2. Transfer to spice mill and grind finely.
3. Heat oil in heavy large pot over medium-high heat.
4. Add celery, onion, and carrots. Sauté until vegetables soften slightly, about 8 minutes.
5. Add ginger and garlic and sauté 3 minutes.
6. Add bell peppers and fennel. Stir 2 minutes to coat.
7. Add tomatoes; cook until tomatoes soften and break down, stirring often, about 8 minutes.
8. Add broth and bring soup to boil. Reduce heat to medium; simmer until all vegetables are tender, about 25 minutes.
9. Add ground spice mix; return soup to boil.
10. Remove from heat; cover and steep 20 minutes.
11. 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.)
12. Ladle soup into 8 shallow bowls. Divide crabmeat among bowls.
13. Garnish with radish slices and chives.