Cold Spiced Tomato Soup

Name: Cold Spiced Tomato Soup
Total time: 30 min
Yield: 6 servings
Cuisine: indian
Ingredients: 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

By Florence Fabricant

Total Time: 30 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; Inspiration From Sunny Lands for a Good Cold Soup

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Ingredients

Yield:6 servings

1teaspoon mustard seeds, preferably brown
1teaspoon whole cumin seeds
1jalapeno pepper, seeded and minced
1tablespoon finely chopped fresh ginger
½teaspoon ground turmeric
½teaspoon ground asafetida (optional, sold in spice stores or Indian food markets)
4cups chopped peeled ripe tomatoes
2cups water or defatted chicken stock
Salt and freshly ground black pepper
2tablespoons chopped fresh coriander leaves
¾cup plain yogurt, stirred

Ingredient Substitution Guide

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Preparation

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