Provencal Corn & Zucchini Soup With Rouille-Spread Garlic Toasts

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For the Rouille

3 garlic cloves, chopped

1 tablespoon ground red chile

1 to 2 teaspoons paprika

1 teaspoon cumin, or to taste

2/3 to 1 cup mayonnaise

3 to 4 tablespoons extra virgin olive oil

Juice of 1/4 lemon

Salt and cayenne pepper to taste

2 tablespoons chopped cilantro

For the Soup

1 medium-large onion, chopped

3 garlic cloves, coarsely chopped, + several garlic cloves for rubbing on the toasts

1 tablespoon olive oil, or as needed

3 ripe tomatoes, seeded and diced

1/2 cup tomato sauce

6 cups chicken or vegetable broth

2 small to medium zucchini, diced

Kernels from 2 or 3 ears of corn

1/2 loaf stale French or Italian- type bread, thinly sliced

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