This is another Korean soup dish that involves cucumbers. It is many times a substitute for ice cream for my folks as it is more fit for you and much less expensive than ice cream. This dish is a stunningly straightforward dish. Tip the cut vegetables into an enormous bowl. Here is the right way to make chilled cucumber soup.
Add the sliced parsley, minced garlic, pepper and salt and stir to mix. Drip over the veg, stir to mix, cover and chill for a few hours. You can crown with croutons, serve with tortilla or chips, for example. Enjoy! Cut aubergine into cubes and lay out on a clean kitchen towel. Salt aubergine and let sit for ten minutes. Warm the olive oil in the Dutch stove. Saute garlic in the medium-hot oil till it just begins to brown, take from the pan. Bring to boiling point and cook till the tomatoes are fork tender.
I suspect this recipe is as near as it's possible to get. Take away the bay leaves Employing a massive sieve, strain the liquid into a massive bowl. Put the bits of tomato into a blender and mix till smooth. Add the cayenne pepper and curry powder and stir. Add the tomatoes and chicken stock, then the corn and dill. Warm the soup to boiling point and cook it for 10 minutes. Let the soup stand at a comfortable temperature for 2 hours, then delicately heat it up and serve hot with some warm, crusty bread for dipping.