Boil tomatoes with 3 cups water and allow them to cool.
Then blend to form a fine texture.
Add blended tomatoes, jiggery, tomato ketchup and white pepper powder and allow cooking.
Dissolve some corn flour in water and add to the cooking pot.
Stir together to gradually thicken the mixture and then add salt.
Fry cubes of bread slices till they are golden brown and spread on an absorbent sheet.
In a bowl, add sweet corn, then hot soup.
Top with fried bread cubes, fresh cream and parsley and serve.
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