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']
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. 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 bell 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 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.)
Ladle soup into 8 shallow bowls. Divide crabmeat among bowls. Garnish with radish slices and chives.
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